Onion and Mushroom Frittata

There's nothing new or earth shattering about this frittata but it was good and we all need meals that are easy, filling and healthy. This was the first recipe I tried from The Complete Italian Vegetarian Cookbook, which I've owned for probably a year. When I've flipped through it before nothing has really called out to me but I thought I'd pick a few recipes and see how they were, so we'll see how that goes. If anyone has any recommendations from this cookbook let me know! You can easily use this recipe as a base to make whatever kind of frittata you want. Experiment with herbs, spices, cheese and different vegetables.

If this sounds good, you might also like:
Walnut Mushroom Nut Roast
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Curried Tofu Salad
Lemon Miso Tofu

Onion and Mushroom Frittata
Adapted from The Complete Italian Vegetarian Cookbook

The recipe calls for 2 tbsp parsley but I used only a little parsley and mostly basil. I'd try less oil next time, maybe 1 tbsp. This serves 4 if you eat something else with it (like a salad or some kind of vegetable) but if you want to eat just this then I'd say it serves 2, maybe 3. Also, it says to add the salt and pepper after the mushrooms finish sauteeing but I'd save the salt and add it to the finished frittata, so you can use less and taste it more.

2 tbsp olive oil
1 medium onion, cut into 1/2 inch dice
1/2 pound wild, cremini or white button mushrooms, wiped, clean, stems trimmed, thinly sliced
salt and freshly ground black pepper
6 large eggs
3 tbsp Parmesan cheese
2 tbsp minced fresh parsley & basil

1. Heat the oil in a 10 inch nonstick skillet with an ovenproof handle. Swirl the oil to coat the bottom of the pan evenly. Add the onion and saute over medium heat until translucent, about 5 minutes.

2. Add the mushrooms and saute until they turn golden brown and the liquid has evaporated, about 8 minutes. Add pepper (and salt if you want) to taste.

3. Preheat the broiler. Use a fork to lightly beat the eggs, cheese and parsley/basil in a medium bowl. Add the egg mixture to the pan and stir gently with a fork to incorporate into the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until the frittata is set, except for the top, about 8 minutes.

4. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Do not let the frittata burn.

5. Invert the frittata onto a large platter. Cut it into wedges and serve. The frittata may also be cooled to room temperature and then cut and served.