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
- As many mushrooms as you want, sliced
- 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
- Sauté mushrooms in butter. Add a clove of garlic or some garlic powder.
- Caramelize onions in a separate pan, slowly. Adding a pinch of sugar helps the chemistry here.
- Layer the sautéed mushrooms in the bottom of a pie plate or casserole dish. Pile the onions and grated cheese on top.
- Scramble eggs in a bowl and add salt, pepper, and seasonings.
- Pour the eggs on top of the mushrooms and onions.
- 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.
- Basil, mozzarella, tomato
- Bleu cheese and mushrooms.
- cheddar and ham
- cheddar, tomato, onion.