Egg, Tomato & Mushroom Bake

Mar 30, 2015

This frittata is easy to prepare and can be enjoyed for breakfast, brunch, or dinner. Serve with crusty toast and fresh fruit.

Prep. Time: 10 mins  Cook Time: 20 mins  Total Time: 40 mins
Makes: 6 servings

Ingredients

• 2 Tablespoons butter, divided
• 8 eggs
• 1/2 cup chopped fresh basil leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan cheese
• 3 green onions, including green tops, chopped
• 8 ounces baby Portobello mushrooms, sliced
• 8 ounces cherry tomatoes, sliced in half
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves, for garnish
• Pinch of salt

Directions

1. Preheat oven to 400°F.
2. Whisk together eggs, cheese, ground pepper and basil. Season with a pinch of salt. Set aside.
3. Melt 1 tablespoon of the butter in a cast iron skillet (or ovenproof frying pan) over low heat. Add onion. Cook, stirring occasionally, until onion starts to soften, about 7 to 10 minutes.
4. Increase heat to medium-high and add mushrooms. Cook, stirring, for 3 to 4 minutes or until tender. Add tomatoes and cook 2 minutes until tomato just softens.
5. Add the remaining butter to the skillet and stir to incorporate with vegetables. Pour egg mixture over tomato/mushroom mixture. Lift and tilt pan and swirl around to distribute egg mixture evenly. Reduce heat to low. Cook for 7 to 8 minutes or until the egg mixture is almost set (the surface will still be slightly runny).
6. To finish cooking, place pan in oven and cook until eggs are set – about 10 minutes.
7. Remove from oven and let cool for 2 minutes. Loosen edges with a spatula and gently slide frittata onto a plate. Cut into 6 wedges. Garnish with chopped parsley and serve.