MUSHROOM AND CAPER FRITTATA

Mushroom and Caper Frittata image

Provided by KathyP53

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

4 large eggs
4 tablespoons freshly grated parmesan cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
2 tablespoons olive oil
3 baby portabella mushrooms, stemmed, thickly sliced
4 teaspoons drained capers

Steps:

Preheat broiler.
Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Heat oil in small ovenproof skillet over medium high heat. Add mushrooms and capers. Saute 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 of cheese. Broil until top is brown and set, about 1 minute.
Cool frittata 5 m inutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.

Nutrition Facts : Calories 348.1, Fat 26.8, SaturatedFat 6.8, Cholesterol 431.8, Sodium 642.6, Carbohydrate 8.6, Fiber 2.5, Sugar 3.2, Protein 20