Cooking Instructions
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Step 1
Bring a medium saucepan of water to a boil. Add the
Cheese Tortellini (1 pckg)
and cook according to package directions, then remove from the water with a slotted spoon or drain with a colander. Set aside in a large bowl.
Step 2
Combine the
Large Eggs (8)
and
Heavy Cream (2 Tbsp)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Whisk until blended.
Step 3
In a cast-iron or other oven-safe pan, add
Olive Oil (1 Tbsp)
over medium-high heat. Cook down the
Red Onion (1/2)
and
Button Mushrooms (1 cup)
, 4-5 minutes.
Step 4
Remove the onions and mushrooms from the pan and toss with the cooked tortellini.
Step 5
Add another tablespoon of
Olive Oil (1 Tbsp)
to the pan and swirl to coat. Add everything back to the cast iron in one layer.
Step 6
Pour the egg mixture over the top, then add the torn
Mozzarella Cheese (1 cup)
.
Step 7
Cook over medium heat until the edges are set, 8-10 minutes.
Step 8
When the time is almost up, preheat the oven to 425 degrees F (220 degrees C).
Step 9
Put into the oven and bake until the middle is completely set, 3-5 minutes.
Step 10
Once the Tortellini Mushroom Frittata is cooked, garnish with
Arugula (2 cups)
and serve.
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