Scrambled Eggs with Mushrooms & Parmesan


April 12, 2015 Comments (0) Views: 528 Breakfast

Breakfast Frittata

Stupidly easy. And it looks impressive.


  • 6 whole Large Eggs
  • Salt And Black Pepper
  • Origanum
  • Parmesan
  • 1/2 cup Grated Cheddar
  • Butter
  • 1 whole Medium Onion, Halved And Sliced Thin
  • 1 whole green Peppers, Sliced Thin
  • Mushrooms, chopped
  • Cherry tomatoes, halved
  • Bacon, chopped
  • Garlic
  • Milk

Preheat the oven to 180C.
Beat together the eggs with the salt, pepper and origanum (do not over-beat; just mix until the eggs mostly come together.) Stir in the parmesan and a dash of milk.
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add garlic. Add bacon, and cook for a few more minutes.

Add all the veg and stir until everything is hot. Cook until veggies are almost done.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 5 minutes or until the sides pull away from the skillet. Put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Add grated cheddar to the top of the frittata and grill in the oven until golden brown. Serve.

NOTE: Use any ingredients you want! (Great for emergency breakfast… and to empty the fridge. Leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

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