No one feels much like cooking on New Year's Day. That makes it the perfect time for a frittata, an egg-based dish that's similar to an omelet but requires no flipping or folding. (It bakes in the oven.) This recipe features mushrooms, but you could substitute any leftover cooked vegetable, potatoes or even rice. It can be served hot, or at room temperature. Serve with a green salad for dinner.
Nonstick cooking spray, for the pan
1 tablespoon unsalted butter
1½ cups sliced mushrooms (I used a mix of baby bellas and button)
1/4 cup finely chopped onions
1½ teaspoons minced garlic
1 teaspoon thyme leaves
1 teaspoon chopped parsley
8 large eggs
1/3 cup sour cream
1/4 cup whole milk or half-and-half
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
1/2 cup grated Monterey Jack cheese
Heat oven to 350 degrees. Spray 9-inch square or 10-inch round baking dish with nonstick cooking spray.
In large frying pan, over medium heat, melt butter. Add mushrooms, onions, garlic, thyme and parsley and saute until mushrooms are tender and onions are translucent, about 5 minutes. Remove pan from heat and set aside.
In large bowl, using a wire whisk, lightly beat eggs just until yolks and whites are fully combined. Add sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in salt and pepper. Add mushroom mixture and feta and Jack cheese to egg mixture and stir gently until combined. Pour into prepared baking dish.
Bake for 25 to 30 minutes or until edges are puffed up and golden brown, and center is set. Remove pan from oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4 to 6.
-- Adapted from "Gluten-Free Breakfast, Brunch & Beyond" by Linda J. Amendt (Taunton, Sept. 2013, $19.95.)
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