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Wild Mushroom Fritatta
Credits: Modified from The Type 2 Diabetic Cookbook
- 10 large eggs
- 1/2 c milk
- 1/4 tsp ground nutmeg
- ~1/2 tsp salt
- 2 tsp olive oil
- 2 c sliced wild mushrooms
- 1/2 chopped red onion
- 1 clove minced garlic
- A bunch of grated cheddar
- Cut the vegetables and mushrooms.
- Preheat the broiler.
- In a medium bowl, whisk together the eggs, milk, and nutmeg, adding in about two handfuls of cheddar and mixing in with the rest. Season with salt and set aside.
- Place an ovenproof skillet over medium heat and add the oil, coating the bottom completely.
- Sauté the mushrooms, onion, and garlic until translucent, about 7 minutes
- Pour the egg mixture into the skillet and cook until the bottom is set, lifting the edges of the cooked egg to allow uncooked egg to seep under.
- Place the skillet under the broiler until the top is set, usually a few minutes.
- Sprinkle on cheddar until it's mostly covering the top of the frittata and broil for a few more minutes until the cheese is melted, and a bit crispy if you like it that way.
- Remove from the oven and serve.
Edit Recipe (last edited by slouken)