Healthy Breakfast Frittata with mushrooms. Lesson 2.

Healthy Breakfast Frittata with mushrooms. Lesson 2.

Frittata will be the best rich and healthy breakfast. The dish always contains a large number of vegetables that make it juicy, bright and healthy. In addition to vegetables, Frittata can be supplemented with other components, such as mushrooms. To do this, we use quick-cooking mushrooms. With them, the dish turns out even juicier, has a stunning smell and mushroom taste. Healthy Breakfast: Frittata with mushrooms.

How to cook mushrooms delicious by concentrating their taste and giving them a sweet earthy taste? The best way to do this is to first fry the mushrooms in a dry pan. The high temperature will turn the mushrooms brown, instantly driving away excess moisture from the mushrooms.


How to cook mushrooms on the stove

Peel the mushrooms. Avoid rinsing mushrooms for cooking on the stove – not because they clog with water, as some believe, but because excessive surface humidity prevents darkening. Instead, sweep them off with a damp towel and divide the mushrooms into pieces before cooking.
Cook the mushrooms in a large, wide pan or saucepan. Cook the mushrooms in a pan with a large surface area. You want to be able to spread the mushrooms in a single layer to maximize their contact with the hot pan and allow the moisture to evaporate quickly.
Cook with butter and sherry. Adding a little oil and a little sherry (or white wine or your favorite vinegar) that will give the mushrooms a lush sauce that makes them really worthy of a place next to your main dish.

After cooking, you can add these mushrooms to the Frittata.


Cooking time 35 minutes
Designed for three servings
Chicken egg 5 PCs
Mushrooms 5.29 oz (150 g)
Tomatoes 2 PCs
Onion 1 PC
Bell pepper 1 PC
Green peas 2 tablespoons
Garlic 1 clove
Vegetable oil 3 tablespoons
Salt to taste
Ground black pepper to taste
Greens to taste

Instruction:. Healthy Breakfast: Frittata with mushrooms.

Prepare the ingredients according to the list. Clean the onion head, cut it into a small cube, and throw it on the heated surface of the pan, first pouring in 1 tablespoon of oil. Passer the onion separately from other vegetables for a few minutes.

Remove the seeds from the pepper inside, cut it into small squares, place it on the onion, fry it together for 2 minutes, and add the crushed garlic at the end.

Wash the mushrooms thoroughly and cut them into large enough pieces so that they feel good in the finished dish. Vegetables slide to one side of the pan, throw the mushrooms on an empty surface.

When all the mushroom juice has evaporated, mix the mushrooms with the vegetables and fry for a few minutes. If necessary, pour in the oil. Sprinkle the mixture lightly with salt.

In a deep dish, break the eggs, season with salt and pepper, beat them with a whisk, getting a homogeneous mixture. Mushrooms with vegetables after frying completely cool, then throw in the egg mass.

Peel the tomatoes, cut the flesh into cubes, and add the green peas to the main dish. Mix the mixture thoroughly.

Heat a frying pan over a high heat and brush the bottom and sides with oil. Pour the prepared mixture into the well-heated oil. When the bottom part is set, make the fire minimal, cover the pan with a lid, cook the dish for 15-20 minutes.

Garnish the finished Frittata with herbs and cut into serving pieces. The dish turns out delicious, both warm and cold. Bon Appetit!


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