Portobello Frittata

This delicious portobello mushroom frittata is a great variation to the traditional frittata. Enjoy it with a bagel & jam a tall glass of fresh squeezed orange juice and a bowl of fresh fruit.

• Ingredients:
  1. 2 Tbs extra-virgin olive oil
  2. 1 cup baby bella mushrooms
  3. 1/2 cup Parmesan cheese; Parmigiano-Reggiano makes a great substitute
  4. 2 cloves garlic; chopped
  5. 1 1/2 tsp thyme; fresh or dry, finely chopped if fresh
  6. 1/4 tsp black pepper
  7. Pinch of sea salt
  8. 2 tsp butter; unsalted
  9. 6 eggs; using only 2 of the yolks
• Directions:
  1. Preheat broiler 10 minutes prior to cooking.
  2. Heat large skillet on medium heat burner add olive oil & garlic.
  3. Cook until garlic is lightly browned, constantly stirring.
  4. Add mushrooms and continue to cook & stir until mushrooms are tender, approx. 5-7 minutes.
  5. Transfer mushrooms to appropriate size bowl.
  6. Using the same skillet, coat with melted butter over medium-low heat.
  7. While butter is melting, add eggs, cheese, thyme, salt & pepper into mushroom bowl & whisk very well.
  8. Pour all ingredients into buttered skillet and cook on medium heat for 3-5 minutes then place under broiler for another 3-5 minutes or until eggs are fully cooked.
  9. Done!