Preheat oven to 350° F. Heat
olive oil in large non-stick skillet over medium-high heat. Add a single
layer of mushrooms and onions and cook, without stirring, for about five
minutes or until mushrooms become red-brown on one side. Turn
ingredients and cook about four minutes more, then add garlic and
continue cooking for one minute. Stir in tomatoes and olives.
Break eggs into a large mixing bowl and whisk to break
the yolks. Add milk, flour, baking powder, salt and pepper and whisk to
thoroughly combine. Batter will be slightly lumpy. Pour into skillet
over vegetable mixture and stir until eggs and vegetables are combined.
Continue cooking until the edges begin to set, about two to three
minutes. Transfer to oven and bake until golden brown, about 30 to 40
minutes. Slide onto serving platter, face up, and serve.
Mushroom Veggie Frittata
Recipe courtesy of the Mushroom Council and mushroominfo.com
Preparation Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves: 6-8
Ingredients:
3 tablespoons
olive oil
1/2 pound white button mushrooms, sliced
1/2 pound crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
