Looking for a light breakfast or lunch dish? Really, this one is perfect anytime. It features the sweetness of caramelized onions and the deeper earthier flavor of crimini mushrooms. And helping with my current carb-counting regimen is the lack of a crust like a quiche. One more bonus is that it’s great when reheated for another quick meal.
- 6 tablespoons butter, divided
- ½ pound Crimini (baby bella's) mushrooms, sliced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced (1 teaspoon)
- 2 large onions, peeled, halved and thinly sliced
- 1 tablespoon sugar
- ½ teaspoon dried thyme
- 12 eggs
- ½ cup sour cream
- 1 cup (4 ounces) shredded Sharp Cheddar cheese (Swiss is great also.)
- Heat a ovenproof 10" skillet over medium heat and melt 3 tablespoons of the butter.
- Add the mushrooms, kosher salt and black pepper.
- Cook for about 8 to 10 minutes, until they release their liquid and it has evaporated and the mushrooms are a light brown.
- Remove the mushrooms and set aside.
- Melt the remaining the 3 tablespoons in the skillet.
- Add the onions and saute for about 10 minutes until soft and translucent.
- Sprinkle the onions with the sugar and the dried thyme.
- Continue cooking for another 10-15 minutes until the onions are light brown and caramelized.
- Place in the bowl with the mushrooms and cool slightly.
- Meanwhile. in a large bowl whisk together the eggs and the sour cream.
- Stir in the cheddar cheese and the cooled mushrooms and onion.
- Pour egg mixture back into your skillet.
- Place the skillet back over medium heat and cook until the eggs on the bottom are beginning to set.
- Go around the edges and pull the egg back so that raw egg can run underneath and cook.
- When the eggs are partially set, but not cooked all the way, place in a 350 degree oven for 5-10 minutes or until eggs are set. (I put mine in the oven still pretty runny.)