Vinaigrette and Mushroom Frittata
Ingredients:
Vinaigrette
- 4 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
Frittata
- 1 lb Mushrooms sliced
- 10 Eggs
- 4 oz Butter
- 3 bunches Green Onions chopped
- 8 oz Cheddar Cheese shredded
- 1 c Mayonnaise
- 1.5 tsp Sea Salt
- .75 tsp Ground Black Pepper
- 1 tbsp Fresh Parsley chopped
- 4 oz Baby Spinach
Instructions:
- Preheat oven to 350°
- Make the vinaigrette: In a bowl, combine the oil and vinegar. Stir well to combine. Set aside.
- Make the frittata: Melt the butter in a nonstick skillet over medium-high heat, then add and saute the mushrooms until lightly browned. Remove from the heat and reserve the melted butter to grease a baking dish.
- On a plate, combine the green onions with fried mushrooms, then sprinkle with half the salt and pepper. Fold in the parsley.
- In another bowl, whisk together the eggs, cheese, mayo, and remaining salt and pepper.
- Add the mushroom mixture to the egg mixture. Stir to combine well.
- Pour the mixture into the greased baking dish. Bake for about 40 minutes until lightly browned and puffed.
- Serve with vinaigrette and baby spinach.
Nutrition
Calories: 1133kcal | Carbohydrates: 8g | Protein: 33g | Fat: 109g | Saturated Fat: 39g | Cholesterol: 553mg | Sodium: 1971mg | Potassium: 787mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4825IU | Vitamin C: 15mg | Calcium: 526mg | Iron: 4mg
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