Garlic mushroom frittata

Garlic mushroom frittatan is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian main course. This recipe makes 2 servings with 209 calories, 18g of protein, and 9g of fat each. For $2.81 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 50 foodies and cooks. It is brought to you by bbc.co.uk. From preparation to the plate, this recipe takes about 1 hour. If you have cherry tomatoes, sea-salt, cucumber, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Mushroom Frittata, Mushroom Frittata, and Asparagus-and-Mushroom Frittata.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldnt be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices you dont want the mushrooms to become soggy. Return all the mushrooms to the pan and stir in the garlic and chives, a pinch of salt and plenty of ground black pepper. Cook for a further minute, then reduce the heat to low. Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set. Place the pan under the grill for 3-4 minutes, or until set. Combine the salad ingredients in a bowl. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad.

 

Step by step:

1. Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldnt be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices you dont want the mushrooms to become soggy.

2. Return all the mushrooms to the pan and stir in the garlic and chives, a pinch of salt and plenty of ground black pepper. Cook for a further minute, then reduce the heat to low.

3. Preheat the grill to its hottest setting.

4. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.

5. Place the pan under the grill for 3-4 minutes, or until set.

6. Combine the salad ingredients in a bowl.

7. Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges.

8. Serve hot or cold with the salad.

Nutrition Information:

covered percent of daily need