Entrée: Italy – Frittata di Pomodoro e Funghi Ostrica (Tomato and Oyster Mushroom Frittata)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

6 white eggs
2 medium tomatoes, sliced
5 oz / 150 g oyster mushrooms, sliced
2 tbsp (30 ml) unsalted butter
2 cloves garlic, minced
3 1 / 2 oz / 100 g cheddar, grated
2 green onions, chopped

Instructions

1. Preheat the oven to 180°C (350°F). In an ovenproof skillet, melt 1 tbsp unsalted butter and sauté the oyster mushrooms and garlic until softened; remove and set aside.
2. In the same skillet melt remaining butter and arrange tomato slices in an even layer; cook briefly to warm the tomatoes.
3. Whisk the eggs with the grated cheddar and chopped green onion, then stir in the cooked mushrooms.
4. Pour the egg mixture over the tomatoes in the skillet and cook gently on the stovetop until the edges begin to set.
5. Transfer the skillet to the oven and bake until the frittata is fully set and golden on top, about 12–18 minutes. Slice and serve warm.