Monday, September 17, 2012

Meatless Monday: Mushroom, Tomato, Basil Frittata


1/2 medium onion, minced
3 medium cloves garlic, pressed
1 TBS +1 TBS vegetable broth
1 cup thinly sliced mushrooms
1/2 medium tomato, seeds removed, diced
3 large eggs (our local eggs are delicious)
3 TBS chopped fresh basil
Salt and black pepper to taste


1. Mince onions and press garlic and let sit for 5 minutes to bring out their hidden health benefits.
2. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat for 3 minutes, stirring frequently.
3. Add garlic and mushrooms and continue to sauté for another 2 minutes.
4. Add 1 TBS broth, tomato, salt, and pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
5. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.


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