Caramelized Onion, Mushrooms and Gruyere Frittata
Serves 4 // 531 calories, 45g fat, 20g protein, 4g net carbs
4 teaspoons olive oil
1 medium onion, sliced thinly into half moons
8 ounces sliced “baby bellas” mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 teaspoon dried thyme
6 large pasture-raised eggs
1-1/4 cup organic heavy cream
1 cup grated Gruyere cheese
Preheat oven to 350 degrees.
Heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Off heat, add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl, whisk together the eggs and cream.
Sprinkle the cheese into the bottom of the pie pan. Top with the mushroom-onion mixture and pour the egg mixture over the top. Bake for 35 minutes or more until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting and serving.