Oyster Mushroom Frittata
Oyster Mushroom Frittata Serves 4
4 large eggs Pepper to taste 7 ounces pepper jack cheese, grated 4 tablespoons olive oil 4 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1/4 cup bell peppers, chopped 2 tablespoons green onion, dice 1 clove garlic, finely chopped 8 ounces oyster mushrooms, sliced
Beat eggs, season to taste. Heat oil in 10-inch skillet over medium heat. Add vegetables, mushrooms, wine, garlic, balsamic vinegar, and soy; saute until soft. Reduce heat to low. Add eggs, cook for 3 minutes. Sprinkle cheese on top, cover with lid until cheese is melted.
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