CARAMELIZED MUSHROOM AND ONION FRITTATA
When I was young, my grandmother used to make buttery sauteed mushrooms for me. These days, I enjoy them in a hearty breakfast frittata.
—MELISSA DANTONIO POUGHKEEPSIE, NY
PREP: 15 MIN. • COOK: 45 MIN. • MAKES: 4 SERVINGS
1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
2. Reduce heat; sprinkle with cheeses. In a bowl, whisk eggs, cream, salt and pepper; pour over top. Cover and cook 4-6 minutes or until eggs are nearly set.
3. Uncover skillet. Broil 3-4 in. from heat 2-3 minutes or until the eggs are completely set. Let stand 5 minutes. Cut into wedges.