I am a real mushroom lover and this dish was was my favorite at my my pink party last weekend. It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”. I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish. The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.
I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.
Brunch Mushroom Frittata
2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce
Preheat oven to 325º.
In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.
Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.
Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.
Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.
Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.
Makes 6-8 servings