Mushroom and tomato frittata
13 Apr 2016
by Dinna
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This easy Italianย 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! ย 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
- 5 eggs
- 1 Turkish chilli pepper or ½ bell pepper
- 1 small red onion
- 1 Tbsp olive oil
- 100g mushrooms
- about 10-12 cherry tomatoes
- a handful of coriander leaves, chopped
- 2 Tbsp grated parmesan cheese or similar
Instructions
- Finely slice the onion and the pepper.
- Heat the oil in an ovenproof frying pan and gently sautรฉ the onion.
- Finely slice the mushrooms and add these to the pan together with the pepper slices. Sautรฉ 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.
Tips
- You can use parsley or basil too for this recipe instead of coriander.
- Grated cheese other than parmesan would work too.
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Categories
- Meal Type: - Appetizer - Brunch - Everyday - Grill - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Italian - Mexican
- Occasions: - New Year - Parties
- Ingredients: - Eggs - Other Vegetables
- Health and Diet: - Combination - Gluten Free - Low Carb - Nut Free - Paleo - Vegetarian
- Skill Levels: - Easy
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