- 1 Heat oven to 375 degrees. Heat olive oil in a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until vegetables are softened and browned.
- 2 In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil Stir-In Paste, Gourmet Garden Parsley Stir-In Paste, Gourmet Garden Garlic Stir-In Paste, salt and pepper to taste and milk. Pour over the vegetable mixture, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese.
- 3 Bake frittata for 15-20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.