1 teaspoon oil
2 Tablespoons chopped onion
1/2 cup thinly sliced mushrooms
2 large eggs, beaten
1/4 cup diced tomatoes, drained
salt and ground black pepper, to taste
2 Tablespoons chopped or grated Monterey Jack cheese
Heat the oil in a small frying pan over medium heat. Add the oil and mushrooms and sauté for about three minutes until soft. Pour the egg over top and tilt the pan to coat evenly, sprinkle with tomato and salt and pepper. Cook for another three minutes or so until egg is almost set. Sprinkle the cheese over top, then place the pan in the oven under the broiler and broil for a minute or two until the cheese is melted. Slide frittata onto a plate, slice in two, and serve immediately.
Broiling is optional, though it does make the cheese nice and bubbly and makes the top a bit more golden. If you aren't sure your pan is oven safe, wrap the handle in foil or simply don't broil and cook a bit longer on the stove. I am sure ingredients and seasoning could be played with in this dish as well. Quantities could also be increased to make a bigger dish. As is, it makes a nice breakfast, brunch, or quick lunch for two with a sandwich or salad and some fruit.
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