Frittata with melted cheese and mushrooms

4 servings

30 minutes

Frittata with melted cheese and mushrooms is a true embodiment of Italian culinary elegance. Originating from rustic cuisine, this stuffed omelet combines the tenderness of eggs, the richness of Emmental cheese, and the earthy aroma of fresh mushrooms. It is simple to prepare but requires attention to detail: mushrooms simmer slowly over low heat to reveal their flavor while the cheese melts, transforming the frittata into a delicate, velvety texture. It can be served as a standalone dish for breakfast, a light dinner, or an elegant appetizer. Frittata pairs wonderfully with crusty bread and fresh vegetables, and its rich flavor makes it an ideal treat for family dinners or friendly gatherings. This dish is the quintessence of simplicity and harmony of flavors that Italian cuisine is renowned for.

Energy value per serving

• Calories: 367.5
• Proteins: 26.4g
• Fats: 27.7g
• Carbohydrates: 1.8g

Ingredients

• Chicken egg: 8 pc
• Fresh mushrooms: 350 g
• Olive oil: 1 tbsp
• Emmental cheese: 110 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the mushrooms into 2.5 cm pieces. Fry in hot olive oil. Add salt, pepper, reduce heat to minimum, and cook for 30 minutes.

   Required ingredients:

   • Fresh mushrooms: 350 g
   • Olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cut 2/3 of the cheese into 5 mm cubes, grate the remaining 1/3 coarsely.

   Required ingredients:

   • Emmental cheese: 110 g

3. Beat the eggs in a large bowl, add salt and pepper. Add 3/4 of the fried mushrooms along with cheese cubes to the eggs. Place the remaining ones in a bowl, cover with foil, and keep warm in the oven.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Fresh mushrooms: 350 g
   • Emmental cheese: 110 g

4. In a dry skillet, heat olive oil over medium heat, reduce the heat to low, pour in the egg mixture, and sprinkle with grated cheese on top. Cook for 15 minutes.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Chicken egg: 8 pieces
   • Emmental cheese: 110 g

5. After 15 minutes, turn the grill to full power, check the omelet: part of the eggs on the surface will be liquid. Place the pan under the grill for 30 seconds.

6. Sprinkle the frittata with the remaining mushrooms and cut into 4 pieces. Place the portions on small warmed plates and serve immediately.

   Required ingredients:

   • Fresh mushrooms: 350 g