Easy Mushroom Frittata (Frittata ai Funghi)

Method7 steps

1. 1

   Step 1: Trim and clean the fresh mushrooms, then slice all 300 g. Wash and chop the parsley and peel the flavouring garlic cloves, keeping them whole. Heat all three tablespoons olive oil in a 22 cm nonstick frying pan, lightly colour the garlic, then add all prepared mushrooms and parsley with the separate mushroom salt and pepper.

   Uses 3 tbsp extra virgin olive oil · 300 g fresh white button mushrooms, cleaned and sliced in step 1 · parsley (- fresh) · A pinch of fine salt for the mushrooms · Ground black pepper to taste for the mushrooms · Garlic cloves for flavouring the mushroom pan, as desired; remove before adding eggs

   
2. 2

   Step 2: Cook the mushrooms for about ten minutes, stirring occasionally, until tender and their released liquid has mostly evaporated.

   Cook mushrooms until tender and excess moisture evaporates · 10 minUses All mushroom pan contents

3. 3

   Step 3: While the mushrooms cook, beat all six eggs in a bowl. Whisk in all 100 g grated Parmigiano Reggiano with the separate egg-mixture salt and black pepper to taste.

   Uses 6 eggs · 100 g Parmigiano Reggiano (- 1 cup, grated) · A little fine salt for the egg-cheese mixture, to taste · A little ground black pepper for the egg-cheese mixture

   
4. 4

   Step 4: Remove every whole garlic clove from the cooked mushrooms. Pour all the prepared egg-cheese mixture over the mushrooms. For two to three minutes, gently lift the setting edges with a wooden spoon to prevent sticking. Then cover and cook over low heat for about five minutes until the first side is set enough to turn.

   Uses All cooked mushroom pan contents · All prepared egg-cheese mixture

   
5. 5

   Step 5: Run a spatula around the edges and gently shake the skillet to loosen the underside. Place a flat lid or plate slightly larger than the pan firmly over it.

   Uses The whole first-side frittata after its covered phase

6. 6

   Step 6: Hold the turning plate or lid firmly, carefully invert the frittata onto it and slide the frittata back into the pan with its uncooked side facing down.

   Uses The complete frittata ready to turn

7. 7

   Step 7: Cook uncovered over low heat for about five minutes more until golden on both sides and the egg centre is fully set, reaching 71°C / 160°F. Continue if needed for doneness, then cut into four portions and serve.

   Cook second side until the egg centre is fully set · 5 minUses The complete turned frittata