Mushroom Frittata

Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese

Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.

In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.

Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.

Serves 4-6.

 Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.