Oven-Baked Mushroom Frittata

Ingredients

2 tbsp (30 mL) olive oil
12 oz (375 g) mushrooms, sliced
1 tbsp (15 mL) pesto
to taste salt and pepper
6 eggs
1/2 cup (125 mL) mozzarella cheese, grated
1/2 cup (125 mL) parmesan cheese, grated

Directions

Heat oil in a 9 inch (23 cm) nonstick skillet over medium high heat. Add mushrooms. Saute for 3 minutes or until mushrooms release their juice. Add pesto, salt and pepper. Remove 1 cup (250 mL) mushrooms and set aside. Let mushrooms in skillet cool for 15 minutes. Preheat oven to 350 F ( (180°C). Beat eggs in bowl. Combine cheeses in separate bowl. Add half of cheese mixture to beaten eggs. Season with salt and pepper. Stir egg mixture into mushrooms in skillet. Place skillet in oven and bake for 10 minutes. Top with reserved mushrooms and cheese. Bake for 5 to 10 minutes longer or until eggs are set. If topping is not brown enough, please under broiler (being sure to wrap handle of skillet beforehand with foil if not oven proof) and broil until cheese is golden.

Note

Substitute vegetables such as onions, leeks, spinach, asparagus or broccoli for the mushrooms.
Serve frittata hot as a breakfast or brunch dish, or cold for a picnic.

Makes: 4 servings

Preparation: 20 minutes

Cooking: 20 minutes.