Frittatas are so easy to make and are a great choice for a simple lunch or dinner ~ not to mention breakfast. In this recipe, I use baby bella mushrooms and I typically like cheddar cheese in my frittatas and that’s what I used here ~ just use your favorite type of mushrooms and cheese.
Mushroom Cheese Frittata
2 tsps butter
6 ounces fresh mushrooms, sliced
4 large eggs
2 green onions, sliced
2 slices swiss cheese
salt and pepper
Melt the butter in a 10 inch skillet. Add the mushrooms and saute until they are golden brown, about 8 minutes.
Beat eggs and onions in a small bowl and season to your liking with salt and pepper. Pour this mixture over the mushrooms in the skillet and stir to combine.
Let the eggs begin to set around the edges. Preheat your broiler. Let the egg/mushroom mixture cook on the stovetop until the eggs are almost set but still moist. Place cheese slices on top (I use grated cheese here and just sprinkle it on the top).
Broil until cheese melts and eggs are set ~ it will puff somewhat.
Slide the frittata onto a plate and serve or you can serve straight from the pan.