Mushroom & Corn Frittata

Frittata is an Italian omlette or a quiche without a crust with added vegetables, meat, cheese. I made Mushroom & corn fritatta for brunch party with my cousins. Made it for the first time & everyone loved it. Frittata is a perfect dish for a lazy sunday brunch.
  1. 6 eggs (at room temperature)
  2. 10 mushrooms (chopped into half)
  3. 1 bowl corn kernels (pre-cooked)
  4. 2 big capsicum (roughly chopped)
  5. 3 medium size onion (roughly chopped)
  6. 1 stem of spring onion for garnishing
  7. 5 cubes cheddar cheese
  8. 2 tsp salt (or as needed)
  9. 4 tsp freshly ground pepper (or as needed)
  10. ½ cup milk
  11. 1 tsp olive oil
  12. Butter for greasing the baking dish
  1. In a pan add olive oil and stir in the onions until they turn transparent, add the capsicum, corn & the mushroom and turn off the heat after a quick stir. add the salt & pepper.  keep aside to cool, use it only after it comes to room temperature because you will be adding these vegetables in the egg and the eggs may scramble.
  2. With the help of a hand mixer beat the eggs until they become fluffy, add the milk and beat for another 2 minutes. add in the vegetables.
  3. grease a baking dish with generous amount of butter, add the egg-vegetable mixture.
  4. Sprinkle the grated cheese & spring onion leaves.
  5. Place the dish in the microwave and cook it on microwave high mode for 10-15 minutes or until the eggs are well cooked.
    Heart shaped frittata for M

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