Mushroom Frittata with Sage and Parmesan

Breakfasts | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom frittata with sage and parmesan

Ingredients

Butter - 0.9 oz
Fresh Mushrooms - 8.8 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.