Tortellini Mushroom Frittata

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg
(8 oz)

Cheese Tortellini

8

Large Eggs

1/2

Red Onion , diced

1 cup

Mozzarella Cheese

torn into pieces

1 cup

Button Mushrooms , roughly chopped

2 Tbsp

Heavy Cream

or Half and Half

2 Tbsp

Olive Oil , divided

2 cups

Arugula

for garnish

to taste

Salt

to taste

Ground Black Pepper

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.