Saturday, August 27, 2011

Pesto, Sun-dried Tomato, & Mushroom Baked Frittata


In case you haven't noticed, I love baked frittatas (and get ready for many more recipes to come). They are easy, cheap, and always seem to impress guests.  And the funny thing is that I strongly dislike eggs. Ok, I hate eggs. I think it is a texture thing. But because these frittatas are stuffed with so many yummy things, I don't even notice the eggs. You can always add more eggs if you're an egg lover. In this recipe, I like to season each layer with salt and pepper instead of adding it at the end. (By season, I mean a pinch of salt and pepper.) And I didn't add a lot of cheese to keep it healthier. This is a perfect vegetarian meal with mushrooms and sun-dried tomatoes and a pesto swirl on top.

Pesto, Sun-dried Tomato, & Mushroom Baked Frittata
Servings: 4-6

3 tbsp. extra-virgin olive oil
½ yellow onion, chopped
2 garlic cloves, smashed
12 oz. white button and/or baby bella (cremini) mushrooms, quartered
10 sun-dried tomatoes (packed in oil), roughly chopped
7 eggs
¼ cup milk
3/4 cup parmesan cheese, freshly grated
4 tbsp. prepared pesto, homemade or store-bought
Salt
Pepper 

Preheat the oven to 425°. Grease the bottom and sides of a 9 inch pie plate or 8 x 8 glass baking dish. 

Heat 1 tbsp. olive oil in a 12-inch skillet over medium heat. Add the onions, season with salt and pepper, and cook until softened. Add the smashed garlic cloves (whole) during the last couple minutes of cooking. Transfer the onions to a medium bowl to cool and discard the garlic. 

Add 2 tbsp. olive oil to the skillet and add the mushrooms. Cook over medium heat until softened. Season with salt and pepper. Transfer to the bowl with the onions to cool. Stir in the sun-dried tomatoes.

In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Stir in the mushroom mixture and parmesan cheese. 

Pour the egg mixture into the prepared baking dish. Place 4-5 spoonfuls of pesto on top and swirl into the eggs using a fork. Bake at 425° for 20-25 minutes or until the eggs have set. Grate extra parmesan over the top and let rest for 5-10 minutes before serving.

Source: A Much Kneaded original

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