Mushroom and tomato frittata
This easy Italian mushroom and tomato frittata is spiced up with some Turkish chilli pepper. You can just use a sweet bell pepper (capsicum), if you don’t want the heat! A perfect dish for brunch or let it cool, cut it up into bite-sized squares and serve these as tapas or party/picnic nibbles.
Ingredients
Method
- Finely slice the onion and the pepper.
- Heat the oil in an ovenproof frying pan and gently sauté the onion.
- Finely slice the mushrooms and add these to the pan together with the pepper slices. Sauté under cover for 5 minutes then add the tomatoes. Cover and cook for another couple of minutes.
- Mix the eggs lightly with 1 Tbsp of the grated cheese and half of the coriander. Pour this mixture over the vegetables and cook gently, under cover, until the egg has just set in the middle.
- Sprinkle the remaining grated cheese and put the pan in the oven to brown the top of the frittata, using the grill.
- Serve with freshly ground peppercorn and coriander leaves scattered over the top.