Anita serves this easy dish for brunch with a mixed-greens salad alongside.
Recipe information
Total Time
30 minutes
Yield
Makes 2 servings
Ingredients
4 large eggs
4 tablespoons freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons olive oil
3 baby portobello mushrooms, stemmed, caps thickly sliced
4 teaspoons drained capers
Preparation
Step 1
Preheat broiler. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Step 2
Heat oil in small ovenproof skillet over medium-high heat. Add mushrooms and capers. Sauté until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons cheese. Broil until top is brown and set, about 1 minute.
Step 3
Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.
