Try this mushroom frittata for a quick and healthy breakfast

Here is a recipe that will make you a fan of mushrooms

Mushroom Frittata

These tiny umbrella shaped vegetables [well actually fungi!] are a hit with most people. One of the reasons for their popularity could be that mushrooms impart a taste that is umami, which means slightly savoury and meaty. It gives an earthy flavour to any dish that it is added to. There are many varieties of mushroom but the white button mushrooms are the most commonly used ones followed by portobella mushrooms, oyster mushrooms and Shiitake mushrooms. Mushrooms contain virtually no salt, are rich in potassium and are among the richest natural sources of selenium, a mineral which boosts immunity. The stem of the mushroom is also full of nutrition, so if you’re making a recipe that requires you to remove it, make sure to chop it and add it to the stuffing or in any other dish.

Here I have used mushrooms to make a frittata. Frittata is an egg-based baked dish. It can also be made in a covered pan on the stove. A frittata is somewhere between an omelette and a quiche.

Ingredients

  • 1 tsp oil
  • ¼ cup chopped onion
  • 1 tbsp garlic, minced
  • ¼ cup chopped capsicum
  • 1 ¼ cup chopped mushroom
  • 4 eggs
  • ¼ cup milk
  • 2 – 3 tbsp grated mozzarella cheese
  • 1 tbsp spring onion greens
  • Salt and pepper powder [for taste]

Preparation method

  1. Break eggs into a bowl, add milk and beat well. Add salt, pepper powder, spring onion greens and cheese to the mixture.
  2. Heat oil in a pan, add onion, garlic and saute until onions turn soft. Add capsicum and saute for a few more minutes. Add mushrooms and cook until light brown.
  3. Remove from heat and add the egg mixture. Stir well to combine.
  4. Bake in a preheated oven for 10 – 15 minutes or until set. Remove from oven, add grated cheese on top and bake for another 2 minutes or until the cheese melts.
  5. Slice and serve hot.

This recipe was first published in the March 2016 issue of Complete Wellbeing.

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