Mushroom and Herb Frittata
This Mushroom and Herb Frittata is a delightful blend of fluffy eggs, earthy mushrooms, and aromatic fresh herbs, topped with a mild cheese that melts beautifully. Ideal for breakfast, brunch, or a light dinner, it emphasizes the rich umami flavor of mushrooms, making it a savory treat that satisfies any time of day.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
8 large eggs
8 oz mushrooms, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/2 cup shredded Gruyere cheese
1/4 cup whole milk
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and have released their moisture.
4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
5. Stir in the fresh parsley and chives into the egg mixture.
6. Pour the egg mixture over the sautéed mushrooms in the skillet.
7. Sprinkle the Gruyere cheese evenly on top of the egg mixture.
8. Allow the frittata to cook on the stovetop for about 2 minutes, then transfer the skillet to the preheated oven.
9. Bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
10. Remove from the oven and let it cool slightly before slicing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a preheated oven at 300°F (150°C) for about 10 minutes, or microwave on medium power for 1-2 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
