Easy Mushroom Frittata (Frittata ai Funghi)

Name: Easy Mushroom Frittata (Frittata ai Funghi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 6 eggs; 100 g parmigiano reggiano; 3 tablespoons olive oil; 300 g mushrooms; parsley; salt; black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
302 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Easy Mushroom Frittata (Frittata ai Funghi)

Iris Warren

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Mushroom Frittata is a quick and easy recipe that brings the warm, earthy flavors of autumn to your table.This versatile dish is perfect for many occasions and can be ready in under 30 minutes, making it ideal for busy days when you want a delicious, seasonal meal.If you're looking for a quick lunch for the family, a tasty starter for an autumnal dinner, or some tasty finger food for a casual get-together, this mushroom frittata will fit the bill!

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Ingredients

Servings

6 eggs
100 g parmigiano reggiano - 1 cup, grated
3 tablespoons olive oil - extra virgin
300 g mushrooms - ~10 oz
parsley - fresh
salt - to taste
black pepper - to taste

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Instructions

To start making the mushroom frittata, heat the extra virgin olive oil in a frying pan and add the garlic cloves. Let the garlic brown lightly, then add the sliced fresh mushrooms (cleaned beforehand) and chopped parsley. Season to taste with a pinch of salt and ground black pepper.
Cook the mushrooms for about 10 minutes, stirring occasionally.
While the mushrooms are cooking, prepare the eggs. In a bowl, use a whisk to beat the eggs until well mixed. Add the grated Parmigiano cheese along with a bit of salt and pepper to taste, and mix everything thoroughly.
When the mushrooms are ready, remove the garlic cloves from the pan. Pour the egg mixture into the pan over the mushrooms. For the first 2-3 minutes, use a wooden spoon to gently lift the edges of the frittata, making sure it doesn’t stick to the pan. Then cover the pan with a lid and cook on low heat for about 5 minutes.
After 5 minutes, run a spatula around the edges to make sure the frittata isn’t sticking. Hold the skillet handle and gently shake it back and forth to keep the frittata loose at the bottom. Now, place a flat lid or a plate (slightly larger than the skillet) over the skillet.
Carefully flip the frittata onto the lid, then slide it back into the skillet to cook the other side.
Cook the frittata on the second side for another 5 minutes, this time without the lid. When it’s golden brown on both sides, your mushroom frittata is ready to serve. Enjoy!

Nutrition Information

Show Details

Serving 100g Calories 302kcal (15%) Carbohydrates 4g (1%) Protein 20g (40%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.03g Cholesterol 263mg (88%) Sodium 498mg (21%) Potassium 353mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 552IU (11%) Vitamin C 2mg (2%) Calcium 335mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 302 kcal

% Daily Value*

Serving	100g
Calories	302kcal	15%
Carbohydrates	4g	1%
Protein	20g	40%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.03g	2%
Cholesterol	263mg	88%
Sodium	498mg	21%
Potassium	353mg	8%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	552IU	11%
Vitamin C	2mg	2%
Calcium	335mg	34%
Iron	2mg	11%