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Mushroom Frittata
This mushroom quiche makes regular appearances in the bountiful breakfasts at Lodge at Sedona.
Recipe chef is Lodge at Sedona in Lodge at Sedona, Sedona AZ
Recipe courtesy of Lodge at Sedona - A Luxury Bed and Breakfast Inn
Recipe courtesy of Lodge at Sedona - A Luxury Bed and Breakfast Inn
| Yield : Yield: 6 - 5 oz. servings (1 FRITTATA) |
Ingredients
- Ingredients:
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- ½ lb. mushrooms sliced
- 1 cup shredded Swiss cheese
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 10 eggs
- 1/2 cup sour cream
- 1/4 cup half & half
- 1 cup baked French bread cubed
Preparation
METHOD:
Sauté leeks in olive oil until transparent. Add sliced mushrooms and sauté until tender. Add seasonings. Beat eggs;
add sour cream, half-&-half, nutmeg and bread cubes and cheese. Grease quiche pan. Place leeks and mushrooms mixture in quiche pan and spread evenly on the bottom. Pour egg mixture over.
Bake 350 for 45 min. to 1 hour. Rotate half way through baking process.
Cut into six pieces each. Garnish with fresh dill sprig.
Sauté leeks in olive oil until transparent. Add sliced mushrooms and sauté until tender. Add seasonings. Beat eggs;
add sour cream, half-&-half, nutmeg and bread cubes and cheese. Grease quiche pan. Place leeks and mushrooms mixture in quiche pan and spread evenly on the bottom. Pour egg mixture over.
Bake 350 for 45 min. to 1 hour. Rotate half way through baking process.
Cut into six pieces each. Garnish with fresh dill sprig.
