Exotic Mushroom, Spinach and Roasted Pepper Frittata |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 1 cup sweet onions, peeled and diced | 3 tablespoons butter | 3/4 cup mushrooms, quartered (chanterelle, shiitake, cremini) |
| 2 cups fresh spinach, stemmed and chopped | 1 medium tomato, diced | 10 eggs |
| 1/4 cup cream or half and half | freshly ground salt and black pepper to taste | 1-1/2 cups grated mozzarells cheese |
| 1/4 cup Parmesan cheese | 1/2 cup red, orange and yellow roasted bell peppers, diced | 1/4 cup pine nuts |
| 1/4 cup basil, sliced thin | ||
| 1 | In large nonstick ovenproof skillet saute onions in butter until slightly brown, about 3 minutes; add mushrooms. Cook 2 minutes more; add spinach and tomato. Cook another minute. Beat together eggs, cream or half and half, salt and pepper. Add to vegetable mixture. Sprinkle cheeses, roasted peppers, nuts nad basil on top. Bake at 350 degrees for 15 minutes until firm. Remove from pan to cookie sheet; allow to cool to room temperature. Serve at room temperature or bake at 350 for 5 to 8 minutes until hot. Cut into sedges. Frittatas are delicious hot, warm, or at room temperature. |