Submitted by editor
We highly recommend using a heavy cast-iron skillet for this this stovetop-to-oven-to-table recipe.
Adapted from a recipe courtesy of Anna Olson, Fresh (Food Network Canada)
2 to 4 servings
8 eggs
4 tablespoons butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons chopped Italian parsley
Salt and pepper to taste
1 1/2 cups coarsely grated smoked Cheddar cheese
1. Preheat oven to 375°F.
2. Whisk eggs with 2 Tbsp water and set aside.
3. In a large sauté pan over medium high heat, add butter. Add mushrooms and sauté until tender and all liquid has evaporated, about 5 minutes.
4. Add garlic and cook 1 minute more. Stir in parsley and season to taste.
5. Pour eggs over mushrooms, stir just to combine, then sprinkle with grated cheese.
6. Place pan in oven and bake, uncovered, until eggs have set and cheese has melted, about 15 minutes. Turn fritatta out onto a plate and cut into wedges to serve.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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