Art_Of_Entertaining_2016

Brunch or Breakfast for a Crowd
Mushroom, Tomato and Onion Frittata
Ingredients
• 2 tablespoon unsalted butter or coconut oil
• 12 oz mushrooms, sliced
• 2 vine-ripened tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 8 large eggs
• Water
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 3 green scallions, sliced, plus more for garnish
• 1/2 cup flat-leaf parsley leaves
Directions
Preheat broiler
1. In a large oven save sauté pan over medium heat. Add 1
tablespoon butter or coconut oil. Add the sliced mushrooms,
tomato slices and red onion. Cook for 3-4 minutes until
tomato is just softened. Remove from pan and pup on a plate. Wipe pan down with a paper towel.
2. In a bowl lightly beat eggs with 1 tablespoon water, salt and pepper. Stir parsley, scallions and the mushroom and tomato mixture.
3. Add remaining tablespoon of butter or coconut oil to the sauté pan over medium-low heat. Add the egg mixture, stir briefly, then
cook for 5-6 minutes until golden underneath and nearly set.
4. Use a rubber spatula to rub around the edges of the frittata.
5. Place pan under preheated broiler for 3-4 minutes or until just set and top is golden. Slide onto a board. Garnish the top with
additional scallions
6. Slice and Serve!
© Cindy’s Table
www.CindysTable.com
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