Cheese Mushroom Frittata
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A italian take on cheese mushroom frittata, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 c. cream of mushroom soup
- 1/2 c. Mozzarella cheese, shredded
- 1/8 tsp. pepper
- 1 c. mushrooms, sliced
- 1 medium onion
- tomato wedges
- 6 eggs, slightly beaten
- 1/4 tsp. dried basil leaves
- 2 Tbsp. margarine or butter
- fresh parsley, chopped
- fresh basil leaves
Method
In medium bowl with wire whisk, beat soup until smooth. Gradually blend in eggs, 1 cup of cheese, basil and pepper.
In 10-inch oven-safe omelet pan or skillet over medium heat in hot margarine, cook mushrooms and onion until mushrooms are tender and liquid is evaporated, stirring occasionally.
Pour mixture into skillet.
Reduce heat to low.
Cook 6 minutes or until edges are set 1-inch from edge.
Do not stir.
Remove from heat and serve. For garnish, use tomato wedges, chopped fresh parsley or fresh basil leaves.
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