13:01, 05 Jun 2023, author: Ermakova M.

The perfect mushroom frittata

Name: The perfect mushroom frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: European
Ingredients: Large eggs - 8 pcs.; Grated mozzarella - ¾ tbsp.; Cream 20-30% - 1/3 tbsp.; Olive oil - 2 tbsp. l.; Onion - 1 pc.; Garlic - 3 cloves; Champignons - 220 gr; Spinach mini - 3 tbsp.; Ricotta - ½ tbsp.; Freshly ground black pepper; Pinch of red pepper flakes

Frittata is the perfect breakfast option with just about any ingredient you like or perhaps whatever you currently have in the fridge.

Photo source: 123rf.com

However, there are a few important things to keep in mind when preparing frittata.

First, ingredient ratios are key. The topping mix should be about 2 cups and the base should be 8 eggs + 1/3 cup milk/cream + 3/4 cup cheese. Whisk them together, season with salt, black pepper, and a pinch of red pepper flakes (if you like it a little spicy), and you're ready to start assembling.

Secondly, it is very important to cook the vegetables and/or meat first and make sure they are not soggy/overflowing with liquid. In this recipe, we saute our mushrooms and onions until they are soft and, more importantly, until the water has evaporated from them. Vegetables such as bell peppers, leeks, green onions, cabbage, tomatoes, and even potatoes go well with frittata.

Tip: If your vegetables seem a little damp after cooking, blot them to make sure they are dry before adding the egg mixture.

When you pour the eggs over the cooked vegetables, be sure to give the whole thing a quick stir to distribute them evenly.

The perfect mushroom frittata

Кухня: European, завтрак, калории: 273, время приготовления: 00:40

Ингредиенты

Large eggs - 8 pcs.

Grated mozzarella - ¾ tbsp.

Cream 20-30% - 1/3 tbsp.

Olive oil - 2 tbsp. l.

Onion - 1 pc.

Garlic - 3 cloves

Champignons - 220 gr

Spinach mini - 3 tbsp.

Ricotta - ½ tbsp.

Freshly ground black pepper

Pinch of red pepper flakes

Рецепт

1. Preheat the oven to 190°C. Whisk eggs, mozzarella and cream in a medium bowl; season with salt, black pepper and red pepper.

2. Heat oil in a large non-stick skillet over medium heat. Add the shallots and finely chopped garlic and cook, stirring occasionally, until the shallots are translucent, about 5 minutes.

3. Add sliced mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add spinach and cook, stirring frequently, until wilted, about 2 minutes; season with salt and black pepper.

4. Pour the egg mixture into the pan with the vegetables. Use a spatula to spread the ricotta into different parts of the frittata.

5. Remove from heat and place the frittata in the oven until the eggs are set and the edges are golden brown, about 12 minutes.