Italian Style Wild Mushroom Frittata
Italian Style Wild Mushroom Frittata
Directions
- Heat a 10-12 inch egg pan over moderate heat.
While the pan is heating, whip the eggs with a wire whip until blended, but not frothy.
- When the pan is hot enough to make a drop of water sizzle, add the olive oil.
- Add sausage, mushrooms, onions and garlic and heat for 2 minutes. Add eggs and turn the heat to low and let sit without stirring until eggs are set. To save a little time, lift edges of eggs and tip pan to allow liquid to run underneath. Repeat until top is thickening and very little liquid egg remains.
- Sprinkle Mozzarella cheese on top and finish under a heated broiler about 3-4 inches below the heat.
Remove from the heat when the frittata is puffed up and cheese is just beginning to brown.
- Top with marinara sauce, Parmesan cheese and parsley. Cut into wedges to serve.
Ingredients
- 1-2 tsp(s). garlic, minced
- 1/2 Cup(s) Peak Fresh Produce® Mushroom(s), sliced
- 1/2 Cup(s) Peak Fresh Produce® Onion(s), chopped
- Peak Fresh Produce® Parsley, Fresh, chopped, to taste
- Roma® Cheese Grated, Parmesan, to taste
- 4 oz(s). Roma® Cheese, Mozzarella, grated
- 4-6 oz(s). Roma® Marinara Sauce
- 1 Tbsp(s). Roma® Oil, Olive
- 6 oz(s). Roma® Sausage, Italian, cooked and diced
- 6 West Creek® Egg(s), Medium, beaten
