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Ingredients Jump to Instructions ↓

  1. 2 cups mushrooms

  2. 1/2 cup onions

  3. 1/2 cup olives

  4. 1/2 cup cheddar cheese

  5. 1/2 cup olive oil plus

  6. 3 tablespoons Salt and pepper

  7. 5 eggs

  8. 1/2 cup flour

  9. 3/4 cup milk

  10. 1 tablespoon sugar

  11. 2 tablespoons melted butter Fruit of choice, for stuffing

  12. 1 mango

  13. 1 bunch arugula

  14. 1/2 red onion

  15. 1/2 cup balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets. Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit. Slice or dice the mango and the red onion. Put in a bowl with the arugula . Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.

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