| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
April 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 6 |
oz |
Mushrooms; sliced |
| 4 |
lg |
Eggs |
| 2 |
|
Green onions; sliced |
| 2 |
sl |
Swiss cheese; (about 2 ounces) |
|
|
; (8×4-inch) |
INSTRUCTIONS
Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium
heat. Add mushrooms and saute until golden brown, about 8 minutes. Beat
eggs and green onions to blend in bowl. Season with salt and pepper. Pour
egg mixture over mushrooms and stir briefly. Let eggs begin to set around
edges. Lift edges and tilt pan, letting uncooked portion flow under cooked
eggs. Cook until eggs are almost set but still slightly moist, about 30
seconds. Arrange cheese slices atop frittata. Broil until cheese melts and
bubbles. Slide frittata onto plate and serve.
2 Servings
Bon Appetit April 1992
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