How about a fragrant oven-baked mushroom frittata filled with melty cheese? A simple, quick, tasty dish, not heavy at all, and perfect for cleaning out the fridge. It’s ideal for trips and picnics, quick lunches or dinners, or for packing in a lunchbox. I like to prepare the oven-baked mushroom frittata even for special occasions, in a finger food version, and serve it as an appetizer. In this case, the frittata is cut into small squares so that guests can eat them comfortably. It can be prepared in advance and stored in the fridge, well-covered, and served either hot or cold, depending on taste and needs.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs Champignon Mushrooms
- 4 Whole Medium Eggs
- 4 tbsp Milk (also lactose-free)
- to taste Grated Cheese of choice
- to taste Melty Cheese (also lactose-free)
- to taste Table Salt
- to taste Ground Pepper
- to taste Extra Virgin Olive Oil
- to taste Breadcrumbs (also gluten-free)
Preparation
Prepare the mushrooms. Remove the end parts of the stalks and clean them thoroughly, removing any soil with a damp cloth. Slice them thinly and place them in a non-stick pan, covering them with a lid.
Over low heat, without any seasoning, let them shed most of their water (repeat this process at least twice, discarding the released mushroom water each time); this way, you will avoid ruining the frittata during cooking.
Let them cool and drain them in a colander while you prepare the other ingredients.
In a large bowl, lightly beat the eggs, add the milk, grated cheese, salt, pepper, diced melty cheese (provolone or mozzarella are drier), and warm mushrooms, and mix well.
Oil and sprinkle a 12 x 12 inch baking dish with breadcrumbs.
Pour the mixture and bake it in the center of a preheated oven at 392°F for about 15-20 minutes (this depends on your oven; in my gas oven, the frittata took 15 minutes). Once cooked, turn off the oven, take out the mushroom frittata, and let it cool for about ten minutes before cutting and serving.
