Mushroom Veggie Frittata

For a couple years I wanted a Frittata pan because these always looked so tasty, this one you can do in the oven and I use cast iron it works wonderful for this frittata.

6-8 Servings
Prep: 15 min. Cook: 30 min.

3 tablespoons olive oil
1/2 pound small fresh mushrooms, sliced
1/2 pound baby portabello mushrooms, quartered
1 large onion, sliced
1 garlic cloves, minced
1 cup chopped tomatoes
1/2 cup pitted ripe olives
8 Eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper

In a large nonstick skillet (oven proof), heat oil over medium heat. Arrange
mushrooms in a single layer and top with onions. Cook, without
stirring, for 5 minutes or until mushrooms become red-brown on one
side. Turn and cook about 4 minutes. Add garlic; cook 1 minute. Stir
in tomatoes and olives; set aside.
Break eggs into a large bowl; whisk to break yolks. Add milk, flour,
baking powder, salt and pepper; whisk to combine (batter may still
be lumpy). Pour into skillet over vegetable mixture and stir until
eggs and vegetables are combined. Cook, uncovered, over medium heat
until edges begin to set, about 2-3 minutes. Transfer to oven; bake
at 350° for 30-40 minutes or until mixture is set and golden
brown. Slide onto serving platter and cut into wedges. Yield: 6-8

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