Mushroom and Caper Frittata

Name: Mushroom and Caper Frittata
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 4 large eggs; 59.16 ml freshly grated parmesan cheese, divided; 29.58 ml chopped fresh basil; 14.79 ml chopped fresh oregano; 4.92 ml Dijon mustard; 1.23 ml fresh ground black pepper; 0.61 ml salt; 29.58 ml olive oil; 3 baby portabella mushrooms, stemmed, thickly sliced; 19.71 ml drained capers

Submitted by KathyP53

"This is from Bon Appetit. I LOVE brunch and brunch dishes that include eggs and cheese. This is a delightful brunch dish for two."

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photo by KathyP53

Ready In:: 30mins
Ingredients:: 10
Serves:: 2

ingredients

4 large eggs
59.16 ml freshly grated parmesan cheese, divided
29.58 ml chopped fresh basil
14.79 ml chopped fresh oregano
4.92 ml Dijon mustard
1.23 ml fresh ground black pepper
0.61 ml salt
29.58 ml olive oil
3 baby portabella mushrooms, stemmed, thickly sliced
19.71 ml drained capers

directions

Preheat broiler.
Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Heat oil in small ovenproof skillet over medium high heat. Add mushrooms and capers. Saute 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 of cheese. Broil until top is brown and set, about 1 minute.
Cool frittata 5 m inutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.