Mushroom Frittata
A cooked, open-faced omelet with a Mediterranean flair is called a frittata. And frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.
For a flavorful and comforting start to your day, top this omelet with fresh mushrooms and arugula.
Ingredients
1. Preheat oven to 350°.
2. The first three components (eggs,salt and mushrooms) should be combined, then add 1/4 teaspoon salt while whisking.
3. A 10-inch oven-safe skillet is heated to medium-high heat.
Swirl in 2 tablespoons of oil to coat. Add mushrooms and the remaining 1/4 teaspoon salt. Sauté for 6 minutes, or until mushrooms become brown and the most of liquid has evaporated.
4. Add onions and stir; cook for 2 minutes. heat to a medium setting.
5. Stirring gently to spread the vegetable mixture, add the egg mixture and basil to the pan. Cook for 5 minutes, or until the eggs are partly set.
6. Put a pan in the oven. Bake eggs for 7 minutes at 350°, or until they are fully cooked and the top is gently browned.
7. Take out the pan from oven; let rest for five minutes.
8. To remove frittata from pan, run a spatula along the edge and under it.
9. Then, slide the frittata onto a plate or cutting board. Enjoy!!
