The Meatless Monday Recipe of the Week is a Mushroom Veggie Frittata. You can find this recipe on various sites, I went with the one on CooksRecipes (http://www.cooksrecipes.com/index.html). A Frittata that is loaded with Mushrooms and Vegetables. Where's the Beef, you don't need it with this recipe! The recipe origin is off the Mushroom Info Site (http://www.mushroominfo.com/homepage/). If your a Mushroom lover like myself you have to check this site also. Enjoy!
Mushroom Veggie Frittata
3 tablespoons olive oil
1/2 pound white button mushrooms, sliced
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 large eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F (175°C).
Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about four minutes more, then add garlic and continue cooking for one minute. Stir in tomatoes and olives.
Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and ground black pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about two to three minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve.
Makes 6 servings.