Mushroom and Dill Tortilla

1. 1

   Heat the oil in a medium, cast-iron skillet over medium heat.

2. 2

   Add the onion and cook until they begin to lose their raw look, 3 to 4 minutes.

3. 3

   Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes.

4. 4

   Drain off any liquids.

5. 5

   In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper.

6. 6

   Pour over the mushroom mixture and stir to mix.

7. 7

   Cook over medium low heat, pushing dry edges to center as it cooks.

8. 8

   When center is still damp, slip under a preheated broiler and cook until top is beginning to brown.

9. 9

   Cut into wedges.

10. 10

    Serve with a tomato or savory salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.