- 2 cups fresh sliced mushrooms
- ½ small onion, diced
- 1 tsp chopped celery
- 2 tsp oil
- 4 large eggs, lightly beaten
- ¼ cup evaporated milk
- 2 tbsp butter
- ¾ cup grated cheddar cheese
- Mozarella cheese cut into small cubes to yield ½ cup
- Black pepper
Heat oil in an ovenproof pan over medium high heat. Add the onions, mushrooms, and celery. Cook until tender. Sprinkle with a little salt and pepper.
Preheat the oven to 375 degrees F.
Add the milk to the eggs as well as a little salt and pepper, whisking well.
Melt the butter in a medium frying pan over moderate heat. Add the eggs, pushing the eggs inwards from the sides of the pan, allowing the uncooked eggs to fall to the sides. Sprinkle the eggs with the mushroom and onion mixture. Top with the grated cheddar cheese and mozarella cubes.
Place in the preheated oven and let finish cooking for approximately 5 minutes or until the eggs have puffed. Slide the frittata onto a plate and serve immediately.