Yaletown’s Best Brunch at glowbal grill | Mushroom Frittata

February 17, 2012

glowbal grill’s Mushroom Frittata

What You Will Need:
12 eggs
1/2 pound wild mushrooms
2 beef steak tomatoes diced
1 cup cream
2 tbsp butter
¼ cup chopped green onions
Salt and pepper to taste

Method:
Pre heat oven to 350. In mixing bowl add eggs and cream and whisk to combine. Dice mushrooms into bit size pieces. Heat 10 inch cast iron pan on stove, add butter, and be sure to use enough butter so the frittata won’t stick. Add mushrooms to melted butter and cook 3-4 min until soft. Season to taste with salt and pepper. Once the mushrooms are cooked add the diced tomato and cook for 1 min.

Next add the eggs, mix to distribute mushrooms and tomato throughout which helps to scramble the eggs slightly. Leave pan on heat 1-2 more minutes to set the egg on the bottom of the pan then sprinkle the top with green onion. Place the frittata in the oven and bake for 7-10min or until eggs have fully cooked through the center. Once cooked remove from oven cut into pie shaped pieces remove to plate and serve with hash brown potatoes and mixed green salad. ENJOY!

Serves: 4