Mushroom Tomato Asiago Frittata

I do not love mushrooms but Shawn does so I make this frittata for him. It only takes a few minutes to throw together and he gets four healthy breakfasts from it. It's quick, it's easy, and according to Shawn it's delicious. 


1 Tablespoon olive oil  

1 medium onion, peeled and sliced

6 - 8 mushrooms, sliced (you want 1.5 - 2 cups mushrooms)

8 cherry tomatoes, halved

4 eggs, lightly beaten

3/4 cups milk

1/4 cup finely grated asiago cheese

1/4 tsp ground thyme

salt and pepper


Preheat oven to 350F.  

Heat oil in large frying pan. Cook onions and mushrooms in oil until onions are translucent and mushrooms begin to brown - approximately 7 minutes. Add thyme, salt and pepper. Put mixture in the bottom of a lightly-greased 9-inch pie plate. 

Whisk together eggs and milk. Pour over mushroom mixture.  

Place tomatoes on top, cut side facing up. Sprinkle with asiago cheese. 

Cook for 35-40 minutes until top is browned and centre is set.