Pair with a salad for dinner or with eggs for breakfast!
Ingredients
1 sheet frozen puff pastry, thawed
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large onion, halved and thinly sliced
1/4 teaspoon salt
2 large eggs
1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
2 teaspoons minced fresh rosemary, optional
Directions
-Preheat oven to 400°. Unfold the puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2″ border along the edges of the pastry. Within the border, prick the pastry with a fork. Bake for 8-10 minutes or until golden brown. Remove from oven. If the center has puffed, flatten gently with a spatula.
-Meanwhile, in a large skillet, heat 1 tablespoon of oil over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until lightly browned. Remove from pan. To the same pan, add the remaining oil and the onion; cook and stir for 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt.
-In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake for 13-15 minutes or just until the cheese mixture is set. If desired, sprinkle with rosemary.
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