Mushroom Frittata

Name: Mushroom Frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoons Cabot Unsalted Butter; 8 ounces sliced mushrooms; 2 scallions, sliced; ½ teaspoon chopped fresh rosemary or to taste; 8 large eggs; ½ cup milk; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 4 ounces Cabot Extra Sharp or Seriously Sharp Cheddar, shredded (about 1 cup)

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Love mushrooms and want a meatless frittata recipe? This mushroom frittata has your name on it! Although fantastic on its own, home fries are a perfect complement to this dish and the combination makes for a savory breakfast. If you prefer to keep it light, it’s also great to pair with a green salad for a simple 30-minute dinner. No matter which way you choose to enjoy this satisfying mushroom frittata, you’re going to love it! Don’t forget to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.

Preheat your oven to 400°F. Melt Cabot Unsalted Butter in a large ovenproof, non-stick skillet over medium-high heat. Add sliced mushrooms, sliced scallions and chopped fresh rosemary. Cook, stirring often, until softened and the liquid has evaporated, about 4 to 6 minutes.

Beat eggs, milk, salt and pepper in a medium bowl. Add to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula, allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, about 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that continuing to fold it would cause the mass to break apart.

Top with Cabot Extra Sharp Cheddar Cheese (or Cabot Seriously Sharp Cheddar Cheese) and immediately transfer the skillet to the oven. Cook until the egg is cooked through and the cheese is melted, approximately 5 to 7 minutes. Cut into wedges and serve.

Looking for a mini frittata recipe that everyone will love? Our Loaded Mini Frittatas will win you – and your friends and family – over at the first bite! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this meatless frittata recipe, so please rate and review it once you’ve tried it.

Ingredients

3 tablespoons Cabot Unsalted Butter
8 ounces sliced mushrooms
2 scallions, sliced
½ teaspoon chopped fresh rosemary or to taste
8 large eggs
½ cup milk
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces Cabot Extra Sharp or Seriously Sharp Cheddar, shredded (about 1 cup)

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Directions

PREHEAT oven to 400°F.
MELT butter in a large oven-proof non-stick skillet over medium-high heat. Add mushrooms, scallions and rosemary and cook, stirring often until softened and the liquid has evaporated, 4 to 6 minutes.
BEAT eggs, milk, salt and pepper in a medium bowl. Add to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
TOP with Cabot Cheddar Cheese and immediately transfer the skillet to the oven. Cook until the egg is cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.