Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.
I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.
If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).
Spring Onion Frittata
Frittatas are the perfect meal for breakfast, lunch, and dinner!
- 1/2 yellow onion, chopped
- 2 tsp olive oil
- 3 cremini mushrooms, sliced
- 1 spring onion
- 1/4 cup egg whites
- 2 eggs
- 1/4 cup feta
Preheat the oven to 350 degrees Fahrenheit.
Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil.
Let the onions cook on low heat for 5-8 minutes.
Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes.
Meanwhile, cut the spring onion into long strips.
Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms.
Top the eggs with the strips of spring onions and add the feta.
Cook in the oven for 15-20 minutes, until the eggs are fully cooked.
Serve with a side of greens.