Hello folks, and welcome back to the All Things Southern kitchen. The other night I surveyed the fridge and noted that I had a ton of eggs I needed to cook and a pound of fresh mushrooms that were also close to perishing. The challenge, as I saw it, was to use them as the base for a delicious supper. Oh, I do love that sort of thing. A little more snooping revealed some feta cheese — and that’s when it hit me. I made a Feta Cheese Frittata with Mushrooms and and it was delicious! Let me walk y’all through it.
“Feta Cheese Frittata with Mushrooms”
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon Worcestershire sauce
1 dozen eggs
4 ounces feta cheese
4 ounces Monterey Jack
1 pound mushrooms, sliced
1 cup chopped onion, pepper, celery blend
1/4 cup milk
Salt and Pepper
We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft, we’ll remove them with a slotted spoon. Then we’ll add our sliced mushrooms to the butter and olive oil along with a couple tablespoons of Worcestershire sauce and let them cook down. This will give the mushrooms more flavor.
Now we’ll crack twelve eggs in a large mixing bowl and lightly blend them with four ounces of feta cheese, four ounces of Monterey Jack, and a 1/4 cup of milk. Season with salt, pepper and Tony Chacheres before draining our mushrooms, and folding them in. Cook at 375 degrees for thirty to forty minutes or until your eggs are set and serve with a huge glass of cold milk. This dish is good for breakfast or supper.
That’s my Feta Cheese Frittata with Mushrooms, folks, and it’s good eating from the All Things Southern kitchen to yours!