Ingredients
The following ingredients have 12 Servings
- 3 tablespoons Cabot Unsalted Butter
- 8 ounces sliced mushrooms
- 2 scallions, sliced
- ½ teaspoon chopped fresh rosemary or to taste
- 8 large eggs
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces Cabot Extra Sharp or Seriously Sharp Cheddar, shredded (about 1 cup)
Instruction
- PREHEAT oven to 400°F.
- MELT butter in a large oven-proof non-stick skillet over medium-high heat. Add mushrooms, scallions and rosemary and cook, stirring often until softened and the liquid has evaporated, 4 to 6 minutes.
- BEAT eggs, milk, salt and pepper in a medium bowl. Add to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
- TOP with Cabot Cheddar Cheese and immediately transfer the skillet to the oven. Cook until the egg is cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
