Caramelized Mushroom and Onion Frittata

Total Time:Prep: 15 min. Cook: 45 min.

Recipe by Melissa D'Antonio, Poughkeepsie, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 13, 2022

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

TEST KITCHEN APPROVED

Caramelized Mushroom and Onion Frittata

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Yield:4 servings
Prep:15 min
Cook:45 min
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Ingredients

  • 1 pound sliced fresh mushrooms
  • 1 medium red onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 8 large eggs
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. 1
    In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
  2. 2
    Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.
  3. 3
    Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into 4 wedges.

Nutrition Facts

1 wedge: 465 calories, 38g fat (16g saturated fat), 479mg cholesterol, 529mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 22g protein.
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