Saturday, 28 June 2014

Mushroom frittata by Angeline Lim

This is a easy and versatile recipe, with the egg base, you can choose to add any ingredients of your choice like ham, bacon, chicken, broccoli, asparagus, corn and the list goes on. Very kid friendly as well.
    6 large eggs
    2 tbsp milk
    Salt and black pepper to taste
    unsalted butter
    1 onion, thinly sliced (omitted as didn't have any at home)
    1 box Swiss brown mushrooms, sliced
    1 garlic clove, minced
    Some mixed herbs, those bottled type. Can use fresh herbs like basil or of your choice
    Tomatoes as much as you like, I use cherry tomatoes sliced into half
    About 1/2 cup shredded Cheddar or Parmesan cheese
In a mixing bowl, whisk together the eggs, milk, salt, a few grinds of pepper. Add cheese and combine

In a pan heat up some butter and the onions and garlic till fragrant, add in the mushroom and cook in medium heat for 2 to 3 minutes till the mushrooms have soften. Season with salt and pepper.

Pour the mushroom and egg mixture into your baking tray, stir to even spread the mushroom. Add in the tomatoes. Bake it in the oven at 170c for about 20 to 25 minutes. Press the centre of the frittata, it should be firm to the touch when done. You can sprinkle some cheese on top if you like it to be more cheesy.

Let it cool for a few minutes before cutting.

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