Recipe Corner
RECIPE CORNER with Julielinh Mouret Log on to YOUTUBE and search “Julielinh Mouret” for all her recipes and follow the step by step directions. Youtube.com/julielinhmouret Brought to you by fellow Chateau Elan Resident, Julielinh Mouret PLEASE LIKE, SUBSCRIBE, AND SHARE! PLEASE FOLLOW ME:
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Artichoke and Mushroom Frittata Love this recipe because it’s perfect for brunch or dinner!
• 1/4 cup heavy cream
3. In a pan, sauté shallots over medium heat for about 2 mins, then add in mushrooms and cook until they become tender, approximately 5 minutes. Season with salt and pepper and transfer to the casserole dish. Sprinkle the goat cheese over the artichokes and mushrooms, then pour the egg mixture over all the ingredients.
• 14oz can water-packed artichoke hearts, quartered, drained
4. Place in the oven and bake for 30-40 minutes, or until set and edges are slightly browned.
• 4oz fresh baby bella mushroom, thinly sliced
Bon Appetit
Ingredients: • 8 eggs lightly beaten
• 4 TBSP of crumbled goat cheese (you can use feta or cheddar) • 2 Tsp of shallots, finely chopped • 2 TBSP of olive oil • 1 TBSP of butter, to grease casserole dish • salt and pepper Directions: 1. Preheat oven to 350 degrees. Lightly grease a 1-quart shallow casserole dish with butter. Then place the drained, quartered artichokes in the casserole dish. 2. In a bowl, mix together the lightly beaten eggs and heavy cream, set aside. 4
February 2022
