Recipe information
Yield
2 Servings
Ingredients
4
large eggs
4
tablespoons freshly grated Parmesan cheese, divided
2
tablespoons chopped fresh basil
2
tablespoons chopped fresh oregano
1
teaspoon Dijon mustard
1
/4 teaspoon ground black pepper
1
/8 teaspoon salt
2
tablespoons olive oil
3
baby portobello mushrooms, stemmed, caps thickly sliced
4
teaspoons drained capers
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Preparation
Step 1
Preheat broiler. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Step 2
Heat oil in small ovenproof skillet over medium-high heat. Add mushrooms and capers. Sauté 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 cheese. Broil until top is brown and set, about 1 minute.
Step 3
Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.