Frittatine with mushrooms and peas
Discover a delightful Frittatine with Mushrooms and Peas recipe that's perfect for any meal. Made with fresh peas, savory mushrooms, fluffy eggs, and aromatic parsley, this dish is elevated with a splash of white wine and a sprinkle of Parmesan cheese. Quick and easy to prepare, it's a wholesome and flavorful option for breakfast, brunch, or a light dinner.
- 11 Mar 2024
- Cook time 15 min
- Prep time 15 min
- 2 Servings
- 7 Ingredients
Frittatine with mushrooms and peas is a delicious, versatile, and easy-to-make dish that brings together the rich flavors of sautéed mushrooms, sweet peas, and fresh parsley. This Italian-inspired recipe is perfect for breakfast, brunch, or even a light dinner. With its simple ingredients and quick preparation, it’s an excellent choice for a nutritious and satisfying meal.
Ingredients:
Instructions:
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the sliced mushrooms to the pan and cook until they start to soften, about 4-5 minutes.
- Stir in the peas and continue cooking for another 2-3 minutes until the peas are warmed through.
- In a medium bowl, beat the eggs.
- Add the white wine, chopped parsley, and grated parmesan cheese to the eggs. Season with a pinch of salt and pepper, and mix well.
- Pour the egg mixture over the mushrooms and peas in the skillet.
- Stir gently to evenly distribute the vegetables in the egg mixture.
- Reduce the heat to low and let the mixture cook undisturbed until the eggs are mostly set but still slightly runny on top, about 5-7 minutes.
- Optionally finish under the broiler if you prefer a browned top.
- Remove from heat and let it sit for a couple of minutes to set further.
- Slice into wedges and serve hot, garnished with additional parsley if desired.
Tips:
- For the best flavor, use fresh, high-quality ingredients, especially when it comes to the mushrooms and parsley.
- If you prefer, you can substitute the white wine with vegetable or chicken broth for a different flavor profile.
- Cooking the mushrooms first allows them to release their moisture and develop a rich, intense flavor that enhances the overall dish.
- Whisk the eggs thoroughly to incorporate air, which helps to make the frittata light and fluffy.
- For an added touch of creaminess, consider adding a splash of milk or cream to the eggs before whisking.
- If you're looking for extra texture, you could also sprinkle some additional grated Parmesan cheese on top before broiling.
- This dish can be served hot or at room temperature, making it a convenient option for making ahead.
Your Frittatine with mushrooms and peas is now ready to serve! This dish offers a delightful combination of textures and flavors that will surely please your taste buds. Whether you're enjoying it alone or sharing it with family and friends, this frittatine is a testament to how simple ingredients can create something truly special. Serve it hot, perhaps with a side salad or some crusty bread, and enjoy the accolades that are sure to follow.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.02g | 11% |
| Sugar 5g | 5% |
| Fat | |
| Fat 27g | 31% |
| Saturated 8g | 26% |
| Cholesterol 630mg | - |
| Vitamins | |
| Vitamin A 380ug | 43% |
| Choline 540mg | 99% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 1.25mg | 96% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 190ug | 48% |
| Vitamin B12 1.75ug | 73% |
| Vitamin C 16mg | 17% |
| Vitamin E 1.71mg | 11% |
| Vitamin K 100ug | 81% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.52mg | 0% |
| Iron, Fe 4.09mg | 37% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 520mg | 41% |
| Potassium, K 760mg | 22% |
| Selenium, Se 77ug | 136% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 3.49mg | 32% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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