Mushroom Frittata with Sage and Parmesan
Breakfasts • Italian
Description
Mushroom frittata with sage and parmesan
Ingredients
- Butter 0 oz
- Fresh Mushrooms 10 oz
- Spanish onions 1 head
- Chopped Sage Leaves 2 tablespoons
- Chocolate eggs 4 pieces
- Salt to taste
- Grated Pecorino Pepato Cheese 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the grill in the oven.
Step 2
Melt the butter in a skillet over medium heat and add the finely chopped onion. Sauté until soft for 6-7 minutes. Add the thinly sliced mushrooms, stir, cover, and cook for 2-3 minutes.
Step 3
In a bowl, whisk the eggs well with the sage, season with salt and pepper. Pour into the skillet with the mushrooms and cook on high heat for 1 minute, until most of the liquid evaporates. Reduce the heat and gently stir the mixture. Turn the heat to very low and cook for another 2-3 minutes, until the eggs are set around the edges.
Step 4
Sprinkle cheese on top and place under the grill for 1-2 minutes until cooked and golden brown. Let sit for 1 minute, cut into wedges, and serve with a green salad.
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