This frittata is easy to prepare and can be enjoyed for breakfast, brunch, or dinner. Serve with crusty toast and fresh fruit.
Prep. Time: 10 mins Cook Time: 20 mins Total Time: 40 mins
Makes: 6 servings
Ingredients
- 2 Tablespoons butter, divided
- 8 eggs
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
- 3 green onions, including green tops, chopped
- 8 ounces baby Portobello mushrooms, sliced
- 8 ounces cherry tomatoes, sliced in half
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves, for garnish
- Pinch of salt
Directions
- Preheat oven to 400°F.
- Whisk together eggs, cheese, ground pepper and basil. Season with a pinch of salt. Set aside.
- Melt 1 tablespoon of the butter in a cast iron skillet (or ovenproof frying pan) over low heat. Add onion. Cook, stirring occasionally, until onion starts to soften, about 7 to 10 minutes.
- Increase heat to medium-high and add mushrooms. Cook, stirring, for 3 to 4 minutes or until tender. Add tomatoes and cook 2 minutes until tomato just softens.
- Add the remaining butter to the skillet and stir to incorporate with vegetables. Pour egg mixture over tomato/mushroom mixture. Lift and tilt pan and swirl around to distribute egg mixture evenly. Reduce heat to low. Cook for 7 to 8 minutes or until the egg mixture is almost set (the surface will still be slightly runny).
- To finish cooking, place pan in oven and cook until eggs are set – about 10 minutes.
- Remove from oven and let cool for 2 minutes. Loosen edges with a spatula and gently slide frittata onto a plate. Cut into 6 wedges. Garnish with chopped parsley and serve.
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