Mushroom frittata with endive salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 369, total fat 25 G., saturated fats 11 G., proteins 22 G., carbohydrates 15 G., fiber 4 G., cholesterol 468 mg, sodium 336 mg, sugar 0 G.

The mushroom mixture adds a unique flavor to this omelet. The more different mushrooms you use, the richer the frittata's flavor will be. Prepare an oven-safe frying pan for the omelet. The mushrooms are sautéed in the pan along with green onions and aromatic herbs, then poured with beaten eggs. The frittata is sprinkled with grated Gruyère and baked in the oven until set and covered with a wonderful crust of melted cheese. Serve the omelet with a light endive salad dressed with lemon juice and olive oil. Perfect for a light dinner with a glass of dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
3 tbsp. l. olive oil
220 g of various mushrooms, thinly sliced
2 tablespoons unsalted butter
1 bunch green onions, thinly sliced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh tarragon
3/4 cup grated Gruyere (about 90 g)
4 heads endive, sliced crosswise
3 Campari tomatoes or other small tomatoes, chopped
Lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack in the upper third of the oven; preheat oven to 230°C.
Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large oven-safe nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 3-4 minutes. Reduce heat to medium. Add the butter, green onions, parsley, tarragon, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Cook until the onions are wilted, about 3 minutes.

Pour the beaten eggs into the skillet, spreading them in an even layer, and cook until they begin to brown, about 3 minutes; sprinkle with cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.
Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Toss and serve with frittata slices.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes / Italian cuisine

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