HERB FRITTATA WITH PORTOBELLO MUSHROOM SAUCE
15-20
min
cooking time
4-6
servings
Easy
difficulty

HERB FRITTATA WITH PORTOBELLO MUSHROOM SAUCE

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Ingredients

  • One 10-ounce container Giovanni Rana Portobello Mushroom Sauce
  • 10 eggs
  • 1 tbsp minced chives
  • 1 tbsp minced parsley
  • 4 tbsp fresh cream
  • ½ cup grated Parmigiano Reggiano cheese
  • 3 tblsp extra virgin olive oil
  • Salt and pepper to taste
15-20
min
cooking time
4-6
servings
Easy
difficulty

Preparation

Whisk the eggs in a large bowl with herbs, cream and grated Parmigiano Reggiano cheese. Season generously with salt and pepper.

Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Reduce the heat to low, pour the mixture into the skillet and cook until the edges are set but the center is still jiggly and uncooked, 8-10 minutes. Preheat the broiler.

Place the frittata under the broiler until the top is set and golden, about 2 minutes. Carefully remove the pan from the broiler, loosen the edges of the frittata and slide it onto a serving plate or a cutting board. Let cool for 5 minutes.

In the meantime, heat the Portobello Mushroom sauce according to the package instructions. Pour the sauce over the frittata, cut into wedges and serve.


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