EASY MUSHROOM AND CHEESE FRITTATA
Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.
Provided by Mary Jenny
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).
- In a 10"(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
- Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
- Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.
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Aaron Brock
[email protected]I followed the recipe exactly and my frittata didn't turn out well. It was overcooked and dry.
Jetro Ngobeni
[email protected]This frittata was a little bland for my taste. I think I'll add some more salt and pepper next time.
Snappa Bloq20
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this frittata. The cheese and eggs helped to balance out the flavor of the mushrooms.
Everly Douglas
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also perfect for picnics and potlucks.
Rafiq mardan
[email protected]I love that this recipe is so versatile. You can add any vegetables or cheese that you like.
Forid Sekh
[email protected]This frittata is a great way to use up leftover vegetables.
Samson Moses
[email protected]I've never made a frittata before, but this recipe was so easy to follow. It turned out great!
Akasha jabben
[email protected]This is a great recipe for a quick and easy weeknight meal.
Amjid Arfan786
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved it.
Jessy Aguirre
[email protected]This frittata is a great way to start the day! It's packed with protein and flavor.
DoritoWearingSpeedos
[email protected]I added some chopped spinach to the frittata and it was delicious! I also used a blend of cheddar and mozzarella cheese.
Shahrukh Ali khan
[email protected]I followed the recipe exactly and it turned out perfectly! The frittata was fluffy and flavorful.
Jennasey Montoya
[email protected]This is my new favorite frittata recipe! It's so easy to make and so delicious.
Bad Grils
[email protected]I've made this frittata several times now, and it's always a winner. It's a great way to use up leftover mushrooms and cheese.
Josina Motshwane
[email protected]This frittata was a hit with my family! It was easy to make and packed with flavor. The mushrooms and cheese were a perfect combination, and the eggs were cooked to perfection.