Mushroom and Caper Frittata Recipe

Mushroom and Caper Frittata Recipe

  • 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
  1. Preheat broiler. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
  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.
  3. Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.
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