Updated: Nov 11, 2021
This is a one-pan savory eggie breakfast dish. It's filling and tasty. As we know Frittata is an Italian omelet-like egg dish but can add veggies and meats to it. It's slow-cooked on the stovetop and then is finished in the oven. Perfect frittata is creamy and full of veggies and meats.
This is a four cheese and four different kinds of mushrooms frittata. I used Mozzarella, Gudda, Feta, and parmesan cheese. Also, I used portobello, cremini, button, and shiitake mushrooms. Portobello mushrooms give a meaty texture to the dish.
I also added a little bit of onion, tomato, and green chilis for an extra kick.
Slice the cooked Frittata like a cake and if you have excess you could save the excess for later use to make sandwiches.
Prep Time: 15 mins
Making Time: 40 Mins
Serving: 6 slices
12 eggs, whisked and blended well
4 tablespoons milk
4 cups chopped mushrooms ( 1 cup each - portobello, cremini, button, and shiitake mushrooms)
1 cup grated cheese of four kinds(1/4 cup each - Mozzarella, Gudda, Feta, and Parmesan cheese )
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 chopped medium onion
1 chopped tomatoes
2 tablespoons olive oil
3 green chilis
Few basil leaves
Take an oven-safe 10"deep frying pan or an iron skillet and put it on medium-high heat.
Add oil to it.
In a bowl break and get all eggs and then add mushrooms, onion, tomato, chilies, salt, and pepper.
Put the mixture in the pan.
Cover it with a lid and cook it for 15 mins on low to medium heat.
Preheat the oven to 350 degrees F.
After 15 mins of cooking put on the stovetop, put the pan into the oven straight from the stovetop.
Cook for another 20 to 25 mins or the top is cooked.
Then sprinkle the cheese and let the cheese melt for a few mins.
Turn off the oven and take out the pan and let it cool a little bit.
Garnish with a few basil leaves.
Enjoy the creamy, yummy, cheesy, spicy, mushroom frittata.