Frittata with mushrooms
4 servings
25 minutes
Mushroom frittata is a traditional Italian dish resembling an omelet but with a richer flavor and creamy texture thanks to cream. This recipe combines the earthy aroma of fresh mushrooms, sweet notes of bell pepper, and the tenderness of eggs, creating a harmony of flavors. Italians often prepare frittata for breakfast or a light dinner, enjoying its versatility—it's good both hot and cold. The ease of preparation makes it an excellent option for a cozy family breakfast. Flipping the frittata is a key moment that requires skill but rewards with an appetizing golden color. It is served cut into segments and pairs wonderfully with fresh vegetables or crusty bread. Perfect for those who appreciate simplicity and elegance in one dish.
1
Slice the mushrooms and cut the pepper into thin strips.
2
Melt a piece of butter in a pan and sauté the mushrooms with sweet pepper.
- Butter: to taste
- Fresh mushrooms: 300 g
- Sweet pepper (capsicum): 0.5 piece
3
Whisk the eggs with cream. Add salt and pepper.
- Chicken egg: 4 pieces
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Pour eggs over the vegetables in the pan, cover with a lid, and cook until the eggs set on top.
5
Use a large plate or flat lid to flip the frittata and cook for a few more minutes.
6
Remove from heat, transfer to a plate, and cut into segments.
