- Recipe serves 4 servings
- Prep Time 15 min
- Cook Time 15 min
- 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 medium onion, thinly sliced
- 2 cups sliced mushrooms
- 4 eggs
- 1/2 tsp. chopped fresh thyme or 1/8 tsp. dried thyme leaves, crushed
- 1/3 cup shredded Swiss cheese or sharp cheddar cheese (about 3 oz.)
Melt 2 tablespoons I Can’t Believe It’s Not Butter!® Spread in 10-inch nonstick skillet with oven-proof handle* over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Add mushrooms and cook, stirring occasionally, 4 minutes or until mushrooms are golden. Whisk eggs, remaining 2 tablespoons Spread and thyme in medium bowl. Reduce heat to low and add egg mixture.
Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with cheese, then broil 2 minutes or until golden brown and eggs are set.