The trick for the best frittatas is GOOD QUALITY INGREDIENTS! There are so few ingredients in a frittata that its the perfect time to let strong flavors shine! Splurge on heirloom tomatoes or top quality parmesan to really make this dish sparkle!
This recipe is modified from ReluctantEntertainer.com
Ingredients:
- 2 Tbsp olive oil
- 2 large shallots, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup red onion, finely chopped
- 8 oz. Crimini (baby bella) mushrooms, thinly sliced
- 12 eggs
- 3 Tbsp skim or 1% milk
- 2 Tbsp. parsley, finely chopped
- 1 cup good quality Parmesan cheese, grated and divided
- 2-3 tomatoes, sliced
- Salt and pepper
Preheat oven to 350. Heat 1 Tbsp oil in oven safe pan over medium heat. Add the shallots and cook for a minute, then add the green and red onions and sauté for another 3-4 minutes until tender. Add the mushrooms and continue to cook until the liquid has been released and evaporated from the mushrooms and they are soft, about 7-9 minutes.
In a separate bowl, beat the eggs and milk together. Add the parsley and 3/4C of the cheese. Season with salt and pepper.
Turn the heat in the pan to medium-high and add the second Tbsp of oil to the pan. Pour the egg mixture over the mushroom/onion mix and tip pan to evenly distribute. Let cook for about 4-5 minutes until the sides begin to set.
Place the sliced tomatoes on the top of the egg mixture and sprinkle with remaining cheese. Put the pan in the oven and cook for about 25 minutes until the top begins to lightly brown and the middle of the frittata is set. Makes about 6 servings.
