Baked eggs with mushroom and rosemary

Today's cooking is being inspired by the need to clean out my fridge and freezer. I've really taken to brunch, and ate all of the quiche I made and froze the other weekend. So I decided to see what happens making an egg frittata of sorts with a container of creme fraiche I had in there.

Along with the ingredients in my fridge, the recipe was somewhat inspired by the Next Food Network Star Melissa d'Arabian, who did a baked egg dish during one of the challenges. The result is fluffy yumminess. She told the judges that she baked it because she likes to cook with her little girls and they aren't old enough to use the stove yet. I just thought it looked delicious.

In mine, the creme fraiche takes the place of the cream or milk you might use in any other egg dish.

Ingredients:

2 tbsps. olive oil

2 tbsps. minced garlic

1 package mini portobello mushrooms, chopped

3 tbsps. fresh rosemary, chopped

salt

pepper

6 eggs

1 container creme fraiche (about 7 oz.)

1 tbsp. dijon mustard

What to do:

Preheat the oven to 375.

Heat the oil in a frying pan. Add the minced garlic and let cook for a few minutes. Add the mushrooms and rosemary and cook until mushrooms are soft. Season with salt and pepper.

In a mixing bowl combine the eggs, creme fraiche and mustard and beat until well combined. Stir in the mushroom mix. Pour into a baking dish and bake for about 40 minutes. Serve with little toasts of choice and mimosa for ultimate deliciousness.