Mushroom frittata with sage and parmesan
2 servings
25 minutes
Mushroom frittata with sage and parmesan is a true embodiment of Italian culinary elegance. Its roots trace back to simple peasant cuisine where eggs and fresh seasonal produce were transformed into hearty dishes. The airy structure of the frittata is enriched with the aroma of sage, the depth of mushroom flavors, and the tenderness of melted parmesan, creating a harmonious balance between earthy, herbal, and creamy notes. This versatile dish is perfect for both a light breakfast and an evening treat. Served hot, garnished with fresh herbs, accompanied by crispy baguette or salad. Frittata is simplicity elevated by the art of Italian gastronomy.
1
Preheat the grill in the oven.
2
Melt butter in a pan over medium heat and add finely chopped onion. Sauté until soft for 6-7 minutes. Add thinly sliced mushrooms, stir, cover, and cook for 2-3 minutes.
- Butter: 25 g
- Red onion: 1 head
- Fresh mushrooms: 250 g
3
In a bowl, beat the eggs with sage, add salt and pepper. Pour into the pan with mushrooms and cook on high heat for 1 minute until most of the liquid evaporates. Reduce the heat and gently stir the mixture. Make the heat very low and cook for another 2-3 minutes until the eggs are set at the edges.
- Chicken egg: 4 pieces
- Crushed sage leaves: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
4
Sprinkle cheese on top and place under the grill for 1-2 minutes until ready and golden brown. Let it sit for 1 minute, cut into segments, and serve with a green salad.
- Grated Parmesan cheese: 1 tablespoon