- Servings: 3
Ingredients:
| ½ cup | Finely Chopped Onion |
| ½ cup | Chopped Mushrooms |
| 2 tsp | Olive Oil |
| Salt & Pepper, to taste | |
| 6 | Eggs |
| ½ cup | Shredded Sharp Cheddar Cheese |
| 3 | Roma Tomatoes, sliced |
| ½ tsp | Flat Leaf Parsley |
| Herb Cream: | |
| ¾ cup | Sour Cream |
| ¼ cup | Chopped Fresh Basil |
| ½ tsp | Salt |
Directions:
In a 9 inch nonstick skillet, cook onion, mushrooms, salt and pepper with 2 teaspoons oil over medium heat, until vegetables are soft. In a mixing bowl, whisk together eggs and cheese. Add vegetables and stir to combine. Heat skillet again over medium heat then coat the pan generously with nonstick cooking spray and pour in egg mixture. While it begins to cook, arrange tomato slices decoratively on top, then sprinkle with parsley. Cover skillet and cook 6 minutes, or until frittata is set and bottom is nicely browned. Place frittata under the broiler, about 4 inches from heat, for 2 minutes to lightly brown top. Let cool in the skillet for 5 minutes. Slide frittata onto a serving plate.
Meanwhile, make herb sour cream by mixing sour cream, basil and salt.
Cut frittata into wedges and serve it warm, or at room temperature, with herb cream.
Helpful Tips:
If you have other vegetables, they can be used in the frittata filling as well. Different herbs can also be substituted for basil in the sour cream.
