Mushroom Frittata

On weekend mornings I have the time to elaborate my breakfast. I love to open the fridge, see what ingredients I have, and decide on the menu. I love being creative in the kitchen and invent different dishes.

Unlike an omelette that is light and easy to flip, when I make a heavy frittata I prefer to cook the eggs in an oven safe pan so I can finish the cooking in the oven, so no flipping is needed.

If I have time until I need to serve the frittata, I finish the cooking in a preheated 250F/120C oven, this way it takes about 15-20 minutes for it to be ready. If I want it to be ready sooner, I use the broil setting in the oven which cooks the eggs in 5 minutes at the most.

Serves 4 people.

8 eggs
½ chopped onion
4 sliced white mushrooms
¼ cup chopped green onion
1 cup shredded cheese (optional)
salt and pepper

On a medium high heat, sauté the onion with oil/butter until it starts to caramelize.
Add mushrooms; stir occasionally until they become golden brown.

In a big bowl mix eggs, green onion, salt and pepper. Add the mixture to the pan and mix with onion and mushrooms. 

With a fork mix the eggs and vegetables until the eggs start to harden.
Move pan to oven, set on broil to finish cooking.
After 2 minutes, when the top of the frittata is cooked, sprinkle cheese and let it melt under the broiler for another minute or two, or until the cheese gets crispy to your liking.

Serve with a salad.