Pomegranate Rosemary Mushroom Frittata

Pomegranate Rosemary Mushroom Frittata 

1 tsp. olive oil
2 cups sliced white mushrooms
sea salt and pepper
3 large eggs
1 Tbs. pomegranate balsamic vinegar
2 tsp. fresh rosemary, minced

 

Heat the oil on low in a nonstick pan. 
Add the sliced mushrooms and salt and pepper. 
Cover and sauté (stirring occasionally), until the mushrooms release their juice. 

Whisk together the eggs in a small bowl and slowly add to the mushroom mixture. 

 

Stir in vinegar and sprinkle rosemary on top.

Cover, and cook on low for 2-3 minutes, until the eggs set.

 

Slide off onto a gorgeous serving plate and jazz up the frittata with a little spinach green.