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TOMATO + MUSHROOM FRITTATA

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TOMATO + MUSHROOM FRITTATA

I have to admit that even though I have been cooking for years the one ingredient I battle to get right is eggs. I usually call Saul when it’s time to make an omelette or fry them.

So this recipe is right up my alley. Cause I don’t have to flip it. And I love the way the bright veggies peek through the fluffy and light egg.

You can sauté any veggies you want and add it to the mixture. I also love how you can make it in advance so it is perfect if you are entertaining.

I'm using parmesan cheese, so make sure to go easy on the salt. You can always add it at the table. In our house we love breakfast any time of the day so it’s perfect for weekend breakfast, brunch, lunch or dinner. Cannot wait for you to try it.

xxx MM

US (Imperial)

Print Ingredients

FOR THE VEGGGIES

4 medium sized tomatoes quartered and sliced

3 Portobello mushrooms – sliced into thin strips

1 red onion sliced into thin slivers

Coarse salt and cracked black pepper

Olive oil

Fresh chives and basil to garnish

FOR THE EGGS

6 large eggs

1 cup of milk

1 cup of grated parmesan cheese

Instructions

Preheat oven to 425 F

Cut the tomatoes into quarters. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes till caramelized and liquid has cooked off. Set aside.

In a oven proof nonstick skillet, heat some olive oil. Cook the onions and mushrooms on medium heat until golden and liquid has evaporated (6-8 mins). Season with salt and pepper to taste. Add the tomatoes.

Whisk together the ingredients for the egg mixture till light and incorporated with air. Pour into the skillet. Cook on the stove on medium for 4-5 minutes until bottom and sides are setting, but top is runny. Transfer the pan to the oven and broil until completely set (5 mins).

Garnish with fresh chives and basil and some cracked black pepper. Serve immediately alongside some crusty bread of grainy toast.

Serves 4-6

EU (Metric)

Print Ingredients

FOR THE VEGGGIES

4 medium sized tomatoes quartered and sliced

3 Portobello mushrooms – sliced into thin strips

1 red onion sliced into thin slivers

Coarse salt and cracked black pepper

Olive oil

Fresh chives and basil to garnish

FOR THE EGGS

6 large eggs

1 cup of milk

1 cup of grated parmesan cheese

Instructions

Preheat oven to 220 C

Cut the tomatoes into quarters. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes till caramelized and liquid has cooked off.. Set aside.

In a oven proof nonstick skillet, heat some olive oil. Cook the onions and mushrooms on medium heat until golden and liquid has evaporated (6-8 mins). Season with salt and pepper to taste. Add the tomatoes.

Whisk together the ingredients for the egg mixture till light and incorporated with air. Pour into the skillet. Cook on the stove on medium for 4-5 minutes until bottom and sides are setting, but top is runny. Transfer the pan to the oven and broil until completely set (5 mins).

Garnish with fresh chives and basil and some cracked black pepper. Serve immediately alongside some crusty bread of grainy toast.

Serves 4-6

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