mushroom frittata

Credit for the following delish dish goes to chef hubbie…

  • large non-stick saucepan:  saute onions in 2 T. olive oil, add sliced mushrooms & saute for a few minutes
  • add thyme, salt & pepper, & half-n-half (approx. 1/3 to 1/2 cup)
  • beat 5 eggs (or so) in bowl, temper eggs by slowly adding & stirring in saucepan mixture
  • add back into saucepan & cook on stove top until set
  • put under broiler to brown top

Enjoy with a piece of toast & fruit for breakfast, or with a salad for lunch or dinner.

“Cooking is at once child’s play & adult joy. And cooking done with care is an act of love.”  ~ Craig Claiborne

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