- Prep Time:
- 5 min
- Cook Time:
- 12 min
- 1 tsp (5 mL) vegetable oil
- 1/2 cup (125 mL) thinly sliced onion or shallots
- 2 cups (500 mL) thinly sliced white or cremini mushrooms
- 1 tbsp (15 mL) balsamic vinegar
- 8 eggs
- 1/3 cup (75 mL) chopped fresh parsley
- 1/8 tsp (0.5 mL) pepper
Whisk eggs, parsley and pepper in medium bowl; set aside.
Heat oil in 8-inch (20cm) non-stick ovenproof skillet over medium heat. Add onions; cook, stirring frequently, until soft. Add mushrooms and balsamic vinegar; cook, stirring frequently, until mushrooms are soft.
Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
Place skillet under preheated broiler until eggs are set, 2 to 3 minutes.
Cut into wedges and serve.
If skillet handle is not ovenproof, wrap it with a double thickness of aluminium foil.
One cup (250 mL) sliced mushrooms can be replaced with 1 cup (250 mL) diced cooked ham.
Frittata can be baked in the oven. Spray a 9-inch (23 cm) square pan with cooking spray. Pour in egg and mushroom mixture. Bake in a preheated 350°F (180°C) oven until set, 15 to 20 minutes.