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Mushroom Veggie Frittata

Mushrom40

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24
serves

INGREDIENTS

4 1/2 fluid oz. olive oil
1 1/2 lb. white button mushrooms, sliced
1 1/2 lb. crimini mushrooms, quartered
3 large onions, sliced
3 garlic cloves, chopped
3 cups diced tomato (about 1 lb. 5 oz.)
1 1/2 cups chopped black olives (about 10 oz.)
24 eggs
6 fluid oz. milk
9 tbsp. all-purpose flour (about 2 1/4 oz.)
1 tbsp. baking powder
1 tbsp. salt
1 1/2 tsp. black pepper

INSTRUCTIONS

  1. 1
    For each frittata: Heat 1 1/2 oz. olive oil in an 8 to 10" skillet over medium-high heat. Add a single layer of 8 oz. of each mushroom and 2 cups sliced onions and cook, without stirring, until mushrooms become red-brown on one side. Turn ingredients and cook until browned, then add 1 tsp. garlic and continue cooking for 1 minute. Stir in 1 cup tomatoes and 1/2 cup olives.
  2. 2
    Whisk 8 eggs with 1/4 cup milk, 3 tbsp. flour, 1 tsp. baking powder, 1 tsp. salt, and 1/2 tsp. pepper to thoroughly combine. The batter will be slightly lumpy. Pour into the skillet over the vegetable mixture and stir until combined. Continue cooking until the edges begin to set, 2 to 3 minutes. Transfer to a 350°F oven and bake until golden brown, 30 to 40 minutes. Slide onto a serving platter, face up, and cut into servings.

notes

Recipe courtesy of the Mushroom Council and mushroominfo.com

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cuisines European, Italian
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