Frittata with Carrots and Mushrooms
I spotted this recipe during my recent trip to Bologna in Italy and absolutely love it. I generally love quick and easy to cook dishes and this one could be definitely described as such.
Frittata is the omelet in Italian, but there are some nuances in preparation. Here is how to do it:
Ingredients
- 6 chicken eggs
- Baby carrots – 100 g
- Mushrooms – 100 g
- Salt – 1/2 teaspoon
- Olive oil – 1 teaspoon
- Pepper – up to taste
Instructions
Boil the carrots in salted water, or you can also steam them until thoroughly tender for around 10 minutes. Slice them in halves. Cut the mushrooms as well.
Beat the eggs in a large bowl. Add salt and pepper and mix well. Add carrots and mushrooms. Heat the olive oil over medium-high heat. Drop the egg mixture into the deep pan and swirl it to distribute the mixture. Cover the pan, lower down the heat and cook for about 15 minutes. In the meantime preheat the oven and place and place your frittata to finish it. Be careful not to burn it, so constantly watch it. Serve warm or room temperature.
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