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Tomato Mushroom and Swiss Cheese Frittata

December 21, 2010

There is always something in the house to make a frittata and they actually almost make themselves, if you let them.  Tomato and swiss together I love, so adding the mushrooms to this frittata is a flavor treat.

Tomato Mushroom and Swiss Cheese Frittata

Ingredients

  • 1 lb. Mushrooms (cleaned, sliced, sautéed)
  • 2 Medium Tomatoes (washed and cut in bite size pieces)
  • 6-8 oz. Swiss Cheese (cut in small pieces)
  • 5-6 Large Eggs
  • 2 oz. Milk
  • Salt
  • Freshly Ground Pepper
  • Fresh Parsley (for garnish) 

Preparation

  1. Preheat the oven to 350 degrees
  2. Saute the mushrooms in a large oven proof pan in the butter
  3. In a large bowl whip the eggs and milk; add the tomatoes, cheese and the mushrooms; salt and pepper to season
  4. Pour mixture into a medium low heated pan and cook slowly on one side
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates and garnish with fresh parsley

(Serves 4-6)

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3 Comments leave one →
  1. September 19, 2013 17:39

    Looks yum…I’m trying it tonight w/mozarella instead of swiss (it’s what we had in the house). Looking forward to it. 🙂

  2. December 22, 2010 18:05

    You are so right! Make it with whatever good vegetables you enjoy!

  3. dechen permalink
    December 22, 2010 03:07

    good for lazy cooks like me….. looks quick and easy to cook …thanks
    dechen

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