Wednesday, February 25, 2015

Skratch Labs Recipe of the Week; Mushroom & Swiss Frittata

Another one from the Portables book. I whisked up a batch of these last Sunday and they are proving to be a good go to after an early swim or when you walk in the door and you’re famished!


  • 2 cup chopped mushrooms
  • ½ cup diced onion
  • ¼ cup coarse chopped parsley
  • 2 cups cooked rice
  • 4 eggs lightly beaten
  • ½ Swiss cheese grated
  • 1 teaspoon of celery salt
  • 1 tablespoon grated parmesan cheese
  • Dash of salt and pepper



  • Heat oven to 350f
  • In sauté pan heat teaspoon of olive oil
  • Over medium-high heat sauté onion, mushroom and parsley
  • Remove from heat and drain any excess oil
  • Combine the remaining ingredients in a medium bowel
  • Stir in onion and mushroom mix
  • Lightly grease muffin tin
  • Add mushroom slice and sprinkle a little parmesan cheese on top (my step)
  • Bake for 15 minutes or until center firm (I baked them a little less, this makes them moister, but more fragile)

Wrap and refrigerate…assuming you don’t eat them all in the next 30 minutes!


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