Slowly cooking the onion is a simple technique to coax out more of its naturally sweet flavour, making it a perfect counterpoint to the earthy mushrooms in this frittata.
1 Tbsp (15 mL) unsalted butter
1 large yellow onion, thinly sliced
1 lb (450 g) cremini mushrooms, sliced
2 garlic cloves, chopped
8 large free-range eggs
1/3 cup (80 mL) milk or unflavoured rice milk
1 Tbsp (15 mL) fresh thyme or 1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
Melt butter in 10 in (25 cm) ovenproof skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Reduce heat to low, sprinkle onion with salt, cover pan, and cook for 30 minutes, stirring occasionally, or until onions are golden.
Preheat oven to 400 F (200 C). Return heat to medium, place mushrooms and garlic in pan, and heat until mushrooms have softened. In large bowl, whisk together eggs, milk, thyme, salt, and pepper. Carefully pour egg mixture into skillet without displacing pan’s contents. Cook for 3 minutes, without stirring. Transfer skillet to oven and bake for 10 to 12 minutes, or until knife inserted into centre leaves a clean cut into eggs and liquid does not fill cut.
Use heatproof spatula to loosen frittata from skillet and slice into wedges to serve.
Each serving contains: 230 calories; 17 g protein; 14 g total fat (5 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 1 g fibre); 296 mg sodium
source: "30-Minute Meals", alive #384, October 2014
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