06/18/2026
The Mushroom Frittata recipe from last Tuesday's Community Meal!🍳
Ingredients:
- 1 lb mushrooms, chopped
- 1 dozen eggs
- 1⁄3 cup milk, cream or milk substitute
- 1 large onion, diced
- 2 cloves garlic, minced
- salt & pepper to taste
- 2 cups shredded cheese, divided
- 2 Tbsp olive oil or butter
Directions:
1. Preheat oven to 400F. Generously grease a 9x13" baking dish with cooking spray or butter.
2. Toss chopped mushrooms, onions, minced garlic, olive oil, 1⁄2 tsp salt & 1⁄4 tsp pepper into baking dish - spreading out evenly.
3. Roast in oven for 15-20 mins, until mushrooms are browned & liquid has evaporated.
4. While the mushrooms roast, whisk the eggs, milk & 1⁄2 of the cheese in a large bowl until smooth. When done, remove mushrooms from oven & lower oven temp to 350F.
5. Stir roasted mushrooms to loosen them from the bottom of the pan, then pour the egg mixture directly over the hot roasted mushrooms in the baking dish. Stir gently to distribute the veggies evenly, then sprinkle other half of cheese over the top.
6. Bake at 350F for 20-25 mins. The frittata is done when the center is puffed, set & does not jiggle. Let cool for 5 mins, then slice into 8 squares & enjoy!
Recipe from Liann Peryea - Bread Line Inc.
