All you need a 10-inch skillet, eggs, and any cheese or vegetables you like - or both! For this recipe, I'm making a mushroom and parmesan frittata.
Mushroom and Parmesan Frittata
~1-2 Tablespoons extra virgin olive oil
1 medium onion, cut into 1/2-inch dice
1/2 pound cremini or portabella mushrooms, thinly sliced
Salt and freshly-ground black pepper
1 Tablespoon brandy (optional)
6 eggs, room temperature
1/8 c. whole milk or heavy cream
4 Tablespoons freshly-grated parmesan cheese
2 Tablespoons fresh basil, minced
1 Tablespoon fresh flat-leaf parsley, minced
Heat the oil over medium heat in a 10-inch nonstick skillet that has an oven-safe handle. Swirl the oil to coat the bottom and sides of the skillet evenly. Add the onion and saute until translucent, about 5 minutes.
While the onions are cooking, gently beat the eggs, cream and cheese together. Set aside when mixed.
Add the mushrooms and saute until they turn golden brown and the liquid rendered from the mushrooms evaporates. Add salt and pepper to taste. Add brandy, if desired, to skillet to deglaze and cook for 1 minute or until the brandy has evaporated.
Preheat your oven broiler.
When the mushrooms and onions are ready, add the egg mixture to the skillet and stir gently with a fork to incorporate it into the vegetables. Reduce the heat to medium-low and cook for about 8-10 minutes or until the bottom is set but the top is still runny. While the frittata is cooking, gently run a rubber spatula around the edge to prevent sticking.
When the bottom is set, place the skillet under the broiler to cook until the top is golden brown, approximately 1-2 minutes. Do not let it burn!
Finally, run the spatula (or a knife) around the rim of the finsihed frittata and invert it onto a large plate by putting the plate over the skillet and turning it over. Cut into wedges and serve.
Enjoy!
