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Mushroom Veggie Frittata

3 tablespoons olive oil
1/2 lb. white button mushrooms, sliced
1/2 lb. crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 eggs
1/4 cup milk
3 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 350° F. Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about 4 minutes more, then add garlic and continue cooking for 1 minute. Stir in tomatoes and olives. Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt, and pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about 2 to 3 minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve. Serves:  6–8.

 

 


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