Wild Mushroom Frittata
Prep Time
25mins
Time to Table
25mins
Servings
4
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups thinly sliced mixed fresh wild mushrooms
- 1/3 cup sliced green onion
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 large eggs
- 1/2 cup Daisy Light Sour Cream
- 2 tablespoons shredded Asiago cheese
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups thinly sliced mixed fresh wild mushrooms
- 1/3 cup sliced green onion
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 large eggs
- 1/2 cup Daisy Light Sour Cream
- 2 tablespoons shredded Asiago cheese
Directions
- Heat the broiler. In a 12-inch nonstick skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms; cook for 3 to 4 minutes or until tender, stirring frequently.
- Stir in the green onions, rosemary, sage, salt and pepper; cook 30 seconds. Reduce the heat to low.
- Meanwhile, in a large bowl, beat the eggs and sour cream with wire whisk until blended. Pour over the mushroom mixture and cover pan. Cook for 5 minutes or until almost set.
- When the eggs are nearly set, place the uncovered pan under the broiler with the food about 3 inches from the heat. Broil for 3 to 5 minutes or until golden brown and the eggs are completely set.
- Sprinkle with the shredded cheese and cut in wedges to serve.
- Calories:255
- Cholesterol:391
- Dietary Fiber:1
- Protein:16
- Sodium:491
- Total Carbohydrate:5
- Total Fat:19
