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Tomato + Mushroom Frittata

Ingredients

Scale

FOR THE VEGGIES

  • 4 medium-sized tomatoes quartered and sliced
  • 3 Portobello mushrooms – sliced into thin strips
  • 1 red onion sliced into thin slivers
  • Coarse salt and cracked black pepper
  • Olive oil
  • Fresh chives and basil to garnish

FOR THE EGGS

  • 6 large eggs
  • 1 cup of milk
  • 1 cup of grated parmesan cheese

Instructions

Preheat oven to 425 F/ 220 C

Cut the tomatoes into quarters. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes till caramelized and liquid has cooked off. Set aside.

In an oven-proof nonstick skillet, heat some olive oil. Cook the onions and mushrooms on medium heat until golden and liquid has evaporated (6-8 mins). Season with salt and pepper to taste. Add the tomatoes.

Whisk together the ingredients for the egg mixture till light and incorporated with air. Pour into the skillet. Cook on the stove on medium for 4-5 minutes until bottom and sides are setting, but the top is runny. Transfer the pan to the oven and broil until completely set (5 mins).

Garnish with fresh chives and basil and some cracked black pepper. Serve immediately alongside some crusty bread of grainy toast.

Serves 4-6

Find it online: https://melissamayo.com/recipe/tomato-mushroom-frittata/