Garlic Mushroom Frittata
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Sometimes the simplest meals are the most satisfying. This garlic mushroom frittata is hearty, flavorful, and packed with protein—perfect for breakfast, brunch, or a light supper.
Ingredients:
This recipe was sourced from BBC Food. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: BBC Food
Ingredients:
- 2 teaspoons olive oil (or a quick spritz of cooking spray, if you prefer)
- 9 oz chestnut mushrooms (or baby bella mushrooms), sliced
- 1 small garlic clove, minced
- 1 tablespoon fresh chives, thinly sliced
- 4 large eggs, beaten
- Freshly ground black pepper
- Warm the olive oil (or spray) in a small, oven-safe skillet (about 7 inches wide) over medium-high heat.
- Sauté the mushrooms in batches, 2–3 minutes each, until softened and lightly browned. Drain briefly if needed so they don’t get soggy.
- Return all mushrooms to the pan. Stir in the garlic, chives, and a pinch of black pepper. Cook 1 minute, then reduce the heat to low.
- Pour the beaten eggs over the mushrooms. Cook gently for about 5 minutes, or until mostly set.
- Preheat the broiler to high. Place the skillet under the broiler for 3–4 minutes, until the top is golden and the frittata is fully set.
- Loosen the frittata edges with a spatula, slide onto a board, and cut into wedges. Serve warm or chilled, alongside a fresh salad.
This recipe was sourced from BBC Food. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
