Frittata with Mushrooms, Cheese and Herbs Recipe
This frittata is the Italian answer to a mushroom omelette – thicker, more filling and perfect for breakfast, lunch or dinner. Italians often serve frittata cold, cut into cubes, as a party snack. At home it also works well as a quick main course with a side salad.
Frittata is the Italian way of turning a few eggs and fridge leftovers into something that looks like it came from a small trattoria. In this version, mushrooms, cheese and herbs create an exceptionally aromatic, creamy filling encased in a lightly browned, golden crust. Because it cooks slowly, the flavours have time to meld and every slice is just as juicy.
Chef's tips
Fry the mushrooms over fairly high heat until they release their liquid, it evaporates and they start to brown – otherwise they’ll water down the frittata. Pour the egg mixture into the pan over low heat and don’t stir it like scrambled eggs; just gently lift the edges so the centre can set. If you finish the frittata in the oven or under the grill, watch it closely – it can go from perfectly golden to burnt in less than a minute.
How to serve
Serve warm with a simple salad of arugula and cherry tomatoes, or cold, cut into cubes, as finger food for a get-together with friends. For a breakfast version, it pairs well with strong stovetop coffee; for lunch, try a glass of light red wine such as Chianti or young Montepulciano. It’s also a handy option for a packed office lunch – it tastes good even at room temperature.
Ingredients
- eggs - 6 piece
- button mushrooms (sliced thinly) - 200 g
- grated yellow cheese or mozzarella (you can use Parmesan for a more intense flavour) - 80 g
- milk or 18% cream (about 3 tablespoons) - 40 ml
- onion (chopped) - 1 piece
- fresh flat-leaf parsley (chopped) - 2 tablespoons
- fresh chives or basil (chopped) - 1 tablespoon
- olive oil (for frying) - 2 tablespoons
- butter (for flavour, can be omitted) - 10 g
- salt and pepper (to taste)
Preparation
- Clean the mushrooms and slice them thinly. Finely chop the spring onion or regular onion. Chop the parsley and chives/basil.
- In a medium frying pan (preferably with a thick base and ovenproof if you want to finish the frittata in the oven), heat the olive oil and butter over medium heat.
- Add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the mushrooms. Fry for 6–8 minutes over medium heat, stirring occasionally, until they release their liquid, most of it evaporates and the mushrooms are lightly browned.
- In a bowl, whisk the eggs with the milk or cream. Add the grated cheese, parsley, chives/basil, a pinch of salt and pepper. Mix well.
- Spread the mushrooms evenly over the pan. Reduce the heat to low and pour the egg mixture into the pan, gently tilting the pan so the eggs spread evenly.
- Cook over low heat for 8–10 minutes without stirring, until the edges of the frittata are set and the centre is still slightly moist but not runny. You can gently lift the edges with a spatula so the uncooked egg from the top flows underneath.
- If you have an ovenproof pan, transfer it to an oven preheated to 190°C (top and bottom heat) for 3–4 minutes to set and lightly brown the top. If not, cover the pan with a lid and cook for a few more minutes over very low heat until the top is set.
- Leave the frittata to rest for 3–5 minutes so it cools slightly and is easier to slice. Serve warm or at room temperature, cut into wedges or cubes.
Storage
Store leftover frittata in an airtight container in the fridge for up to 2 days. You can eat it cold, bring it to room temperature or gently reheat it in a pan or low oven.
