Mushroom, Tomato, and Basil Frittata
What You Need
1/2 cup finely chopped onion
2 tablespoons butter (divided)
3 cloves garlic, minced
1 cup thinly sliced crimini mushrooms
1 large Roma tomato, seeds removed, and diced
3 large eggs
3 tablespoons chopped fresh basil
Salt and black pepper to taste
Heat 1 tablespoon butter in a 10-inch skillet. Sauté onion over medium low heat 3 minutes, stirring frequently.
Add garlic and mushrooms and continue to sauté for another 2 minutes.
Add remaining 1 tablespoon butter, tomato, salt, and pepper. Cook for another minute. Stir well.
Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs evenly over vegetables. Stir just a little bit so the eggs combine with the mushroom mixture. Turn heat to low, cover and cook for about 5 minutes, or until firm. Cut into wedges and serve. Makes 2 servings.