Fragrant and juicy Frittata with mushrooms will delight all your family without exception.
This Italian dish is served for Breakfast and is similar to a regular omelet, but, in contrast, is created with a variety of fillings. To prepare Frittata whatever is in your fridge – this cooking approach will please anyone! Stuffing can serve meat products, mushrooms, vegetables, etc – don’t add in beaten eggs or milk, or water, the dish didn’t fall apart when placing the plates, informs Rus.Media.
Do not forget to complement the Frittata fresh herbs, seasonings and spices. Mushrooms can be used as store and forest, edible.
- 250 g oyster mushrooms;
- 3 eggs;
- 10 ml vegetable oil;
- 25 g grated hard cheese;
- 1 PC of onion;
- salt and pepper;
- greens-to taste.
- Break eggs into a deep bowl or salad bowl, pour salt and ground black pepper to taste, mix all with a fork or whisk for 3-4 minutes. You need to carefully mix the whites with the yolks, beat in the lush foam mass is not necessary!
- Wash the mushrooms and cut pieces. Peel the onion, wash and cut into small cubes.
- Warmed up the pan with oil, fry onion for 2-3 minutes over high heat. First fry the onions, otherwise slicing the mushroom will release liquid and onions steamed to remain tight and firm.
- As soon as slicing the onion are slightly browned, add the mushrooms and immediately sprinkle with salt and pepper to taste. Fry for 5-6 minutes until the liquid has evaporated. It is worth remembering that the mushrooms will shrink by about two times.
- When roasting mushroom is browned, reduce the heat.
- Gently pour into the pan the egg mixture to filling the whole was covered. Sprinkle grated cheese.
- Put in a lot of washed fresh herbs: chopped or leaves, twigs, optionally, add the spinach.
- Cover the container lid and proprium Frittata over low heat for about 4-5 minutes until fully cooked.
- Spread on a plate and serve to the table hot, at the request of diversified dish the various sauces.