Mushroom and Sun-Dried Tomato Frittata Recipe

Mushroom and Sun-Dried Tomato Frittata Recipe

  • 8 Safeway SELECT Organic Large Eggs
  • 2 tablespoons Lucerne Half-and-Half
  • Salt and white pepper
  • 1/4 cup Safeway SELECT Verdi Olive Oil
  • 1/2 cup chopped sweet red onions
  • 4 cups mushrooms, rinsed and sliced
  • 1/3 cup chopped sun-dried tomatoes
  • 2 teaspoons chopped garlic
  • 1 cup crumbled goat cheese
  1. In a large bowl, beat eggs lightly with half-and-half. Add salt and pepper to taste. Set aside.
  2. Heat olive oil in a 12-inch nonstick ovenproof frying pan over medium-high heat. Add onions, mushrooms, tomatoes, and garlic; cook, stirring, until mushrooms are limp, about 8 minutes.
  3. Add egg mixture to vegetables and lightly scramble until eggs begin to solidify, about 5 minutes.
  4. Remove pan from heat and sprinkle goat cheese on top of egg-vegetable mixture. Place pan in a 400 degrees F oven and bake until mixture is lightly brown, about 12 minutes. Add salt and pepper to taste. Slide out of pan and serve.
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