Mushroom and Green Onion Frittata

mushrooom fritattaMushroom and Green Onion Frittata – brought to you by the Mandolin Inn


Serves 8-10 people  (indicates what you can do to lower fat content)

  • 4 Tablespoons butter (lots of PAM)
  • 12 eggs (egg beaters)
  • 1 ½  cups chopped green onions
  • 1 teaspoon salt
  • 2 cloves garlic
  • ¼ teaspoon pepper
  • 2 cups mushrooms – Swiss chard, spinach or broccoli may be substituted
  • ½ cup sour cream or heavy cream (I use fat free sour cream)
  • ½ teaspoon basil
  • 2 cups shredded Swiss cheese (1 cup)
  • ½ teaspoon oregano
  • 1 cup parmesan cheese (delete)
  • ½ teaspoon thyme

Melt butter in cast iron or other skillet that you can bake in oven (spray with Pam). Sauté onions and garlic until limp. Add veggies. Cook until heated through. Remove from heat and stir in herbs. Lightly beats eggs with salt, pepper and sour cream.  Stir in 1 ½ cup Swiss cheese and ½ cup Parmesan cheese along with vegetables. Return to skillet; bake in oven at 350° for 30-40 minutes. Remove from oven and sprinkle remaining cheese over the top. Cook for 5 more minutes to melt the cheese and lightly brown the top. Cool slightly and cut. (A really great breakfast or lunch with your favorite potato recipe and fruit.)