» 8 eggs
» 1/4 cup whole milk
» salt and pepper
» dash of nutmeg
» 2 tbs butter
» 1 cup sliced oyster, shiitake, or morel mushrooms
» 2 cloves garlic
» 2 tbs fresh sage leaves, chopped
» 6 green onions, sliced
» 1 small poblano or Anaheim pepper, chopped (optional)
» 4 oz goat cheese (garlic & herb is delicious)
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Preheat oven to 350 degrees and grease a 12-cup muffin tin. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper, and set aside.
In a large skillet heat the butter over medium high heat. Sautè mushrooms, garlic, sage, green onions, and pepper for about 5 minutes, until soft. Season with salt and pepper and add to the beaten egg mixture.
Sprinkle a small amount of cheese into each muffin cup and fill 3/4 full with the egg and vegetable mixture. Bake until set and somewhat browned on edges, about 15-20 minutes. Serve hot with fresh fruit or salad. Makes 4 servings.
Tip: Add a little chopped bacon or sausage to the mushroom mixture and top with a dollop of white gravy for a rich treat.
CUTLINES: 4899: Shiitake mushrooms add a pleasant earthiness to these simple two-bite frittatas.
By S. Michael Scott
Photography By Joel Riner