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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian, Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 eggs
  • 1 Turkish chilli pepper or ½ bell pepper
  • 1 small red onion
  • 1 Tbsp olive oil
  • 100 g mushrooms
  • about 10-12 cherry tomatoes
  • a handful of coriander leaves chopped
  • 2 Tbsp grated parmesan cheese or similar

Method
 

  1. Finely slice the onion and the pepper.
  2. Heat the oil in an ovenproof frying pan and gently sauté the onion.
  3. 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.
  4. 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.
  5. Sprinkle the remaining grated cheese and put the pan in the oven to brown the top of the frittata, using the grill.
  6. Serve with freshly ground peppercorn and coriander leaves scattered over the top.