Prep time: 10 minutes
Cook time: 30 minutes
Serves 6
Ingredients:
- 1 Tb. olive oil
- 2 Tb. unsalted butter
- 4 green onions, sliced
- 10 oz. baby bella and shitake mushrooms, sliced
- 1 garlic clove, minced
- 1 tsp. fresh Italian parsley
- 8 eggs
- 2 Tb. milk
- ½ cup Parmesan cheese, grated (plus more for garnish)
- ¼ tsp. red pepper flakes
- ½ cup feta cheese, crumbled (plus more for garnish)
- Kosher salt
- Ground black pepper
Directions:
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Preheat broiler.
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Place olive oil and butter into an ovenproof, 12-inch skillet over medium-high heat.
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Once the butter has melted, add mushrooms, green onions, garlic and parsley. Cook for about 4 minutes.
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Meanwhile, whisk eggs, milk, Parmesan, salt, pepper and red pepper flakes in a medium-sized bowl. Set aside.
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Evenly spread the mushroom mixture on the bottom of the skillet then sprinkle feta on top.
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Pour the egg mixture evenly over the feta. Reduce heat to low, cover and cook for 2 minutes.
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Remove the lid and place pan in the oven. Broil for about 4 minutes or until the top is lightly browned and the eggs are firm in the center.
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Remove the frittata from the oven and gently press into its center. If it feels firm, it’s ready!
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Sprinkle with remaining cheese, then salt and pepper to taste. Garnish with any remaining parsley.
