Frittata di Funghi (Mushroom Frittata) Recipe Guide

If you’re looking for a delightful, savory dish that’s both versatile and satisfying, let me introduce you to Frittata di Funghi, or Mushroom Frittata. This Italian classic is perfect for breakfast, brunch, or even dinner. It’s packed with flavor and can be customized with your favorite ingredients. From my own personal experience, frittatas are one of those dishes that seem fancy but are actually quite simple to prepare. Let me show you how I make this delicious frittata.

Notes on What to Expect

Expect a creamy, flavorful frittata with a slightly crispy top. It should slice easily and hold its shape, making it a great dish to serve to guests or enjoy as leftovers.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Time to Stand: 5 minutes (optional)
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 220 per serving
• Cost of Ingredients: Approximately $10 (varies by region)
• Cuisine: Italian
• Course: Main Dish or Breakfast
• Equipment Needed:
  • Oven-safe skillet (preferably cast iron)
  • Mixing bowl
  • Whisk or fork
  • Spatula
  • Knife and cutting board
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Ingredients

• 8 large eggs
• 1 cup mushrooms (sliced) (button, cremini, or your favorite)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 cup spinach or kale (optional, chopped)
• 1/2 cup grated cheese (Parmesan or mozzarella)
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh herbs (parsley or chives, for garnish)
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Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This is essential for cooking the frittata evenly.
2. Sauté the Vegetables:
   • In an oven-safe skillet, heat the olive oil or butter over medium heat.
   • Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
   • Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-7 minutes. If you’re adding spinach or kale, toss it in and cook until wilted.
3. Prepare the Egg Mixture:
   • In a mixing bowl, whisk together the eggs, grated cheese, salt, and pepper until well combined.
4. Combine Ingredients:
   • Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to ensure even distribution of the vegetables.
5. Cook on the Stovetop:
   • Cook on the stovetop for about 3-4 minutes until the edges start to set but the center is still slightly runny.
6. Bake the Frittata:
   • Transfer the skillet to the preheated oven. Bake for about 15-20 minutes, or until the frittata is fully set and the top is golden brown.
7. Cool and Serve:
   • Remove the frittata from the oven and let it stand for 5 minutes. This allows it to firm up a bit.
   • Slice into wedges and serve warm, garnished with fresh herbs.

Variations

• Vegetarian: Add other vegetables like bell peppers, zucchini, or tomatoes.
• Meat Lover: Incorporate cooked bacon, sausage, or ham for a heartier dish.
• Dairy-Free: Use a dairy substitute like nutritional yeast for flavor and omit cheese.
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Tips and Substitutions

• Eggs: For a fluffier frittata, whisk in a splash of milk or cream.
• Mushrooms: Feel free to mix different types of mushrooms for added depth of flavor.
• Herbs: Experiment with fresh herbs like basil or oregano to enhance the flavor.

Nutritional Information Per Serving

• Calories: Approximately 220
• Protein: 15g
• Carbohydrates: 6g
• Fat: 16g
• Fiber: 1g

Closing Thoughts

I hope this guide has made making Frittata di Funghi seem a little less daunting! It’s a wonderful dish that can be enjoyed any time of day and is sure to impress anyone you serve it to. Have you tried making a frittata before? Please be honest and let me know in the comments below! I love to hear feedback from a real person like you, so please leave your honest comment!