Mushroom Frittata

Mushroom Frittata

I was having one of those days so to save on prep time, most of the vegetables were used in both breakfast and lunch this week.

1 tablespoon unsalted butter
1 small white onion, peeled, chopped
8 ounces white button mushrooms, sliced
1 poblano chile, seeds and stem removed, chopped
salt, pepper
6 eggs, beaten
shredded mild cheddar and Monterey Jack cheese blend, optional

Heat the oven to 375°F.  Spray a 9" pie plate with nonstick cooking spray; set aside.

Heat a large frying pan or wok over high heat.  Melt butter; add veggies and quickly stir fry until cooked to desired doneness.  Add salt and pepper to taste.  Transfer vegetable mixture to prepared pie plate.  Add eggs, gently stirring around a little so the egg evenly distributes among veggies.  Add cheese if desired.  Bake 12 to 15 minutes in preheated oven or until slightly puffed.  Cool slightly before cutting into wedges or squares.


Makes 4 servings