THREE MUSHROOMS AND CHEESE FRITTATA


Ingredients:

2 tsp cooking oil
1 pc medium-sized white onion, chopped
1/4 cup chopped button mushrooms
1/4 cup dried shiitake mushrooms, soaked in water then chopped
1/4 cup chopped fresh Porcini mushrooms
1 pc red bell pepper, diced
4 pc MAGNOLIA BROWN EGGS, beaten
1/4 cup MAGNOLIA FRESH MILK
1/4 cup grated MAGNOLIA QUESO DE BOLA
1/2 tbsp iodized fine salt
1/4 tsp pepper
tbsp MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

  1. Heat oil in a pan. Sauté onion in oil. Add mushrooms and bell pepper. Sauté until cooked. Set aside.
  2.  In another bowl, mix eggs, milk, Queso de Bola and season with salt and pepper.
  3. In a non-stick frying pan, melt butter. Arrange mushroom mixture by filling the frying pan.  Pour egg mixture over mushrooms evenly and cook over low heat until frittata begins to set.  Slice into wedges. Serve hot with rice or bread.
Makes 4 servings.
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