Wild Mushroom Frittata

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Prep Time

25mins

time to table icon

Time to Table

25mins

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Serves

4

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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups thinly sliced mixed fresh wild mushrooms
  • 1/3 cup sliced green onion
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 1/2 cup Daisy Light Sour Cream
  • 2 tablespoons shredded Asiago cheese

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups thinly sliced mixed fresh wild mushrooms
  • 1/3 cup sliced green onion
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 1/2 cup Daisy Light Sour Cream
  • 2 tablespoons shredded Asiago cheese

Directions

  1. Heat the broiler. In a 12-inch nonstick skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms; cook for 3 to 4 minutes or until tender, stirring frequently.
  2. Stir in the green onions, rosemary, sage, salt and pepper; cook 30 seconds. Reduce the heat to low.
  3. Meanwhile, in a large bowl, beat the eggs and sour cream with wire whisk until blended. Pour over the mushroom mixture and cover pan. Cook for 5 minutes or until almost set.
  4. When the eggs are nearly set, place the uncovered pan under the broiler with the food about 3 inches from the heat. Broil for 3 to 5 minutes or until golden brown and the eggs are completely set.
  5. Sprinkle with the shredded cheese and cut in wedges to serve.
  • Calories:255
  • Cholesterol:391
  • Dietary Fiber:1
  • Protein:16
  • Sodium:491
  • Total Carbohydrate:5
  • Total Fat:19

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