Mushroom and Basil Baked-Egg Frittata

Servings: 6

If pressed for time, begin preparing this quiche-like egg dish the night before serving. Wrap the skillet with foil and store in the fridge. Next morning, set it out for 10 minutes to warm a bit before broiling it.



2 tablespoons olive oil
1 large leek, cut into thin rings (white part only)
1 green pepper, seeded and cut into a small dice
2 cups sliced baby portobello mushrooms
2 medium whole tomatoes, cored, seeded, and cut into a small dice
6 eggs
1/4 cup milk
3 tablespoons basil pesto
Salt and pepper
1/2 cup shredded Gruyere cheese



In a medium skillet coated with Teflon™ non-stick coating, heat the oil and sauté the leek rings until translucent, about 3 minutes. Add the green pepper and sliced mushrooms and cook until the mushrooms are browned, stirring frequently. Stir in the tomatoes and cook for 5 minutes. Remove from the heat.

Preheat the broiler. Beat the eggs lightly and stir in the milk, blending well. Stir in the pesto. Add a seasoning of salt and pepper. Pour into the vegetable mixture and sprinkle the Gruyere cheese generously over the top. Add more if desired. Place the pan on the second rack down from the broiler for about 8 minutes, then check to see if the middle is cooked. Continue broiling as the edges brown and the center cooks. Let sit on the counter for 5 minutes before slicing and serving.

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