Backyard Farms Rise and Shine Tomato Mushroom Frittata
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Serves 4 to 6
- 6 large eggs
- 1 tablespoon fresh minced parsley
- 1 tablespoon sunflower seed oil
- 2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 teaspoon salt
- Grinding black pepper
- 1 Backyard Farms Tomato on the Vine, diced
- ½ cup shredded Swiss or cheddar cheese
Start your day smart with a healthy tomato and mushroom frittata.
In a bowl, whisk the eggs with the parsley and set aside.
Heat the oil in a non-stick 9 or 10-inch sauté pan over medium heat. Add the mushrooms and cook until they give off their liquid and are beginning to brown. The pan should look dry. Season them with salt and pepper. Add the tomatoes and cook and stir for 1 minute. Pat the mixture evenly in the pan.
Pour the egg mixture evenly over the mushrooms and tomatoes. Spread the cheese evenly over the top.
Cover the pan and cook over medium heat for about 8-10 minutes or until the eggs are set. Cut into wedges to serve.
Recipe Prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia.