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This article was reviewed by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College.
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This frittata is a delicious, easy-to-make meal that all your guests and family will enjoy!
Ingredients
- 2 tablespoons of butter
- 1 cup of sliced baby bella mushrooms
- 1 chopped shallot
- 1 clove of chopped garlic
- 4 eggs
- 1 teaspoon of chopped thyme
- Salt
- Pepper
- Fresh basil
Steps
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Melt the butter in a pan. -
Cook the mushrooms, shallot, and garlic in the butter until they are soft.Advertisement -
Beat eggs with thyme, salt, and pepper. -
Pour the egg mix on the mushrooms. -
Cook on medium until it sets. -
Slide the pan under a broiler the brown. -
Add basil leaves. -
Serve hot or cold. -
Finished.
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