Frittata with mushrooms

Here's a simple and delicious recipe for Mushroom Frittata. It’s a versatile dish, perfect for breakfast, brunch, or a light dinner.

Ingredients:

• 8 large eggs
• 200g mushrooms (cremini, button, or any of your choice), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50g grated cheese (like cheddar, Parmesan, or Gruyère)
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: 1/4 cup milk or cream for a fluffier texture

Instructions:

1. Preheat Oven: Set your oven to 180°C (350°F). If using a cast-iron or oven-safe skillet, skip preheating the oven.

2. Cook the Vegetables:

   • Heat olive oil in an oven-safe skillet over medium heat.
   • Add chopped onions and sauté until soft, about 3-4 minutes.
   • Add garlic and mushrooms to the skillet, cook for another 5-7 minutes until mushrooms are soft and the water they release evaporates. Season with salt and pepper.

3. Prepare the Egg Mixture:

   • In a bowl, whisk the eggs. If using milk or cream, add it here for a fluffier texture.
   • Stir in grated cheese and fresh parsley. Season with a pinch of salt and pepper.

4. Combine and Cook:

   • Pour the egg mixture over the sautéed mushrooms and onions in the skillet. Stir gently to evenly distribute the vegetables and eggs.
   • Cook on medium heat for about 2-3 minutes until the edges start to set.

5. Bake the Frittata:

   • Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is set in the middle and slightly golden on top.

6. Serve:

   • Let the frittata cool for a couple of minutes before slicing.
   • Garnish with extra parsley or a sprinkle of cheese.

Variations:

• Add spinach, bell peppers, or zucchini for more vegetables.
• Use different types of cheese for a unique flavor.
• For a heartier dish, include cooked bacon or sausage.

Enjoy your mushroom frittata with a side salad or some crusty bread!