Frittata with mushrooms and melted cheese

4 servings

55 minutes

Frittata with mushrooms and melted cheese is a classic Italian dish inspired by rustic cuisine. Originally, frittata was made to use leftover ingredients, turning them into a tender, airy dish. In this recipe, the rich mushroom aroma perfectly complements the creamy flavor of fontina cheese, creating a harmony of textures. Eggs give the frittata its fluffiness, and cooking on low heat helps retain moisture. Mushrooms sautéed until all moisture evaporates make the dish rich and deep in flavor. It is served hot immediately after cooking so that the melted cheese remains gooey and appetizing. This is an ideal choice for a cozy breakfast or light dinner, especially with crusty bread and a glass of white wine.

Energy value per serving

• Calories: 269.7
• Proteins: 17.2g
• Fats: 20.9g
• Carbohydrates: 12.2g

Ingredients

• Chicken egg (large): 4 pc
• Fontina cheese: 110 g
• Mushrooms: 350 g
• Olive oil: 1 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. First, cut the mushrooms into 2.5 cm pieces — at this stage, they may seem like a lot, but during cooking, they will lose about half their volume. Heat a teaspoon of olive oil in a pan, add the mushrooms, and mix well. Don't worry that there's not much oil — the mushrooms will soon release juice — there will be plenty of liquid. Season with salt and pepper, reduce the heat to low, and let the mushrooms simmer uncovered until all the juice evaporates, about 30 minutes, stirring occasionally.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Mushrooms: 350 g
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

2. Then cut 2/3 of the cheese into 5 mm cubes and grate the remaining part. Crack the eggs into a large bowl, lightly beat with a fork, and season with salt and pepper. Add 3/4 of the mushrooms and the cubed cheese to the eggs. Transfer the remaining mushrooms to a bowl, cover with foil, and keep warm in the oven.

   Required ingredients:

   • Fontina cheese: 110 g
   • Chicken egg (large): 4 pieces
   • Mushrooms: 350 g

3. Wipe the pan with a paper towel and place it over medium heat. Heat the remaining oil well and grease the sides of the pan. Reduce to low heat and pour in the egg mixture, topping with cheese. Leave on low heat for 15 minutes.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Fontina cheese: 110 g

4. Meanwhile, preheat the grill. After 15 minutes, place the omelet under the grill for 20-30 seconds until ready. Sprinkle with the remaining mushrooms and cut into 4 pieces.

   Required ingredients:

   • Mushrooms: 350 g

5. Transfer to 4 warm plates and serve immediately.