Chickens bless us with a million eggs in season.  Frittatas are a way to disguise the “I’m sick of eggs” as well as a way to preserve them long-term

Frittata of the Day:  Mushroom, Caramelized Onion, and Cheddar

Ingredients:

• As many mushrooms as you want, sliced
• butter
• a clove of garlic, minced, or garlic powder
• Sliced onions–at least a full onion
• A cup of shredded cheddar
• A dozen eggs–more or less.
• Any herb or spice you love–I used smoked paprika

1. Sauté mushrooms in butter. Add a clove of garlic or some garlic powder.
2. Caramelize onions in a separate pan, slowly. Adding a pinch of sugar helps the chemistry here.
3. Layer the sautéed mushrooms in the bottom of a pie plate or casserole dish. Pile the onions and grated cheese on top.
4. Scramble eggs in a bowl and add salt, pepper, and seasonings.
5. Pour the eggs on top of the mushrooms and onions.
6. Bake at 325 degrees for about 30-40 minutes.  The frittata is done when it’s solid in the middle. Baking times will depend on the amount you’re making and the size of the casserole dish you use.

PRO TIP:  Cut into single servings, label, and freeze, so you can reheat for lunch or take out a piece or two for dinner.  Zero waste, with healthy food at the ready for those “no cook” days or nights.