Mushroom Frittata
By: Kerri Santoro
812 oz variety mushroom box from Deep Creek Mushrooms: King trumpet, lions mane, pink oyster, chestnut; sliced, chopped
1 bunch fresh spinach, chopped
1 cup Cheddar cheese shredded
8 large eggs
¼ cup Half and half
68 green onions, sliced
2 garlic cloves
½ tsp thyme
4 tbsp olive oil
4 tbsp butter
1 tbsp Bacon salt; branch n Vine - more or less to taste
1
Start with oil and butter, melted
2
Add mushrooms, sauté till mostly tender then add garlic, onions; on medium heat, saute everything till tender;
3
add thyme, bacon salt
4
Beat eggs and half n half, half cheese; add to pan
5
Keep lifting edges to allow egg to go under the edges
6
When the egg is almost done on the top, layer cheese on top.
7
Cover; lower heat, till egg is done
Ingredients
812 oz variety mushroom box from Deep Creek Mushrooms: King trumpet, lions mane, pink oyster, chestnut; sliced, chopped
1 bunch fresh spinach, chopped
1 cup Cheddar cheese shredded
8 large eggs
¼ cup Half and half
68 green onions, sliced
2 garlic cloves
½ tsp thyme
4 tbsp olive oil
4 tbsp butter
1 tbsp Bacon salt; branch n Vine - more or less to taste
Directions
1
Start with oil and butter, melted
2
Add mushrooms, sauté till mostly tender then add garlic, onions; on medium heat, saute everything till tender;
3
add thyme, bacon salt
4
Beat eggs and half n half, half cheese; add to pan
5
Keep lifting edges to allow egg to go under the edges
6
When the egg is almost done on the top, layer cheese on top.
7
Cover; lower heat, till egg is done