Recipe courtesy of Ethel Hoffman
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until they begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Egg Rolls

Recipe courtesy of Food Network

Veggie Burger with Gruyere and Mushrooms

Lemon Dill Chicken with Wild Mushrooms over Fettuccini

Recipe courtesy of Aaron McCargo Jr.

Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Spanish Tortilla

Recipe courtesy of Food Network Kitchen

Tortilla Espanola

Recipe courtesy of Cafe Sevilla

Spanish Tortilla

Recipe courtesy of Melissa d'Arabian

Brunch Tortilla

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories