Mushroom & tomato frittata
This Mushroom & Tomato Frittata features a blend of earthy mushrooms and fresh tomatoes, combined with fluffy eggs and topped with melted cheddar. Easy to prepare, it's perfect for any meal of the day.
Cook time 15 min
Prep time 10 min
Ingredients:
2 tbsp butter1 cup mushrooms
1 tomato
4 eggs
1/2 cup cheddar cheese
1/2 cup fresh parsley
Frittatas are a versatile and delicious dish that can be enjoyed for breakfast, brunch, or even dinner. This Mushroom & Tomato Frittata is an easy-to-make, flavorful option packed with fresh ingredients like mushrooms, tomatoes, and parsley, and it's topped off with melty cheddar cheese. Whether you're feeding a family or meal prepping for the week, this frittata is sure to satisfy.
Instructions:
- Preheat the oven to 375°F (190°C).
- Clean and slice the mushrooms.
- Dice the tomato.
- Chop the fresh parsley.
- In an oven-safe skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for about 5-7 minutes until they are softened and lightly browned. Stir occasionally to ensure even cooking.
- Add the diced tomatoes to the skillet and cook for another 2-3 minutes until they soften.
- In a bowl, whisk the eggs until they are well beaten.
- Add half of the shredded cheddar cheese and half of the chopped parsley to the eggs, and mix well.
- Season with salt and pepper to taste (optional).
- Pour the egg mixture evenly over the mushrooms and tomatoes in the skillet.
- Sprinkle the remaining cheddar cheese on top.
- Let it cook on the stovetop over medium heat for about 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 10-12 minutes or until the frittata is puffed up and the center is just set.
- Remove the frittata from the oven and let it cool for a minute or two.
- Sprinkle the remaining chopped parsley on top for a fresh burst of flavor.
- Cut into wedges and serve warm.
This Mushroom & Tomato Frittata is a simple yet delicious dish that's perfect for any meal. With a balance of savory mushrooms, juicy tomatoes, fresh parsley, and melty cheddar cheese, it's bound to become a favorite in your kitchen. Follow these tips to ensure your frittata turns out perfectly every time, and enjoy the ease and flavor of this versatile recipe.
Mushroom & tomato frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 10-12 minutes, or until it is puffed up and the center is just set.
Use an oven-safe skillet, typically around 10 inches in diameter, to cook the frittata evenly on the stovetop and in the oven.
Yes, you can substitute the cheddar cheese with other cheeses like feta, goat cheese, or mozzarella, depending on your preference.
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
The frittata is done when it is puffed up, the edges are set, and a toothpick inserted in the center comes out clean.
Tips:
- Use fresh ingredients for the best flavor, especially the mushrooms, tomato, and parsley.
- Preheat your oven before you start cooking to ensure the frittata cooks evenly.
- Whisk the eggs thoroughly to incorporate air, which will make your frittata fluffier.
- Cook the mushrooms until they release their moisture and start to brown; this deepens their flavor.
- Let the frittata cool for a few minutes after removing it from the oven to make slicing easier.
Nutrition per serving
2 ServingsCalories 410kcal
Protein 22g
Carbohydrates 10g
Fiber 2.42g
Sugar 4.48g
Fat 30g
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