Caramelized Mushroom And Onion Frittata Recipes
CARAMELIZED MUSHROOM AND ONION FRITTATA
Steps:
- In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer., Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 465 calories, Fat 38g fat (16g saturated fat), Cholesterol 479mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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- In a medium (10-inch) broiler-proof skillet, preferably cast iron, heat the oil over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally until the onions are nicely browned and quite soft, about 10 minutes. Remove the onions to a plate.
- Melt the butter in the same skillet and add the mushrooms, seasoning with salt and pepper. Turn the heat to medium high and sauté for about 8 minutes, until there is no liquid left in the pan and the mushrooms are beginning to brown.
- Meanwhile, in a medium bowl, whisk the eggs, and season with salt and pepper. Return the onions to the pan and add the noodles and thyme. Stir to combine, pour in the eggs, and stir to blend everything evenly. Lower the heat to medium-low and with a spatula, gently lift the edges of the frittata so that the uncooked eggs have the chance to run underneath the noodle-vegetable mixture. Do this every couple of minutes until the frittata is pretty set on the bottom, but the top and middle are still a bit runny.
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