Recipe Courtesy of Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
Photo by Tina VanDenHeuvel
3 tbsp. butter, divided
1 medium sweet onion, sliced in thin rounds
1 1/2 cups shiitake mushrooms, roughly chopped
12 large eggs
5 oz. creme fraiche
3/4 cup shredded Havarti cheese
salt, to taste
pepper, to taste
Preheat oven to 350˚F.
In a 10-inch cast-iron skillet, heat 1 tablespoon butter over medium heat. Add onion. Cook, stirring often, until softened, about 5 minutes.
Add mushrooms and cook, stirring often, until all liquid has evaporated and onions have turned golden brown, about 10 minutes.
In a large bowl, whisk eggs and creme fraiche together. Mix in Havarti cheese, salt and pepper.
Increase heat to medium and add 2 remaining tablespoons of butter to the skillet, making sure the edges are nicely coated with the butter. Pour the egg mixture over the onions and mushrooms. Cook without stirring for 5 minutes.
Transfer skillet to oven. Bake frittata until golden brown and center is set, 25 to 30 minutes.
After removing from the oven, allow to cool and serve at room temperature. Garnish with fresh parsley.