Russian Frittata
A nourishing and light breakfast dish with a twist of Eastern European flavors.
Ingredients
- ●6 eggs
- ●1 frittatastore-bought or homemade
- ●1/2 red onionfinely chopped
- ●1/2 mushroomsbutton or cremini, sliced
- ●1/4 cup dillchopped, fresh
- ●to taste salt
- ●to taste pepper
- ●2 tbsp butterunsalted
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. In a large skillet, melt 1 tablespoon of butter over medium heat.
- 3
3. Add the chopped onion and cook until softened, about 3-4 minutes.
- 4
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
5. In a large bowl, whisk together the eggs, salt, and pepper.
- 6
6. Add the chopped dill to the egg mixture and stir to combine.
- 7
7. Pour the egg mixture over the cooked onion and mushroom mixture in the skillet.
- 8
8. Cook the eggs for about 2-3 minutes, until the edges start to set.
- 9
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is golden brown.
- 10
10. Remove the skillet from the oven and let it cool for a minute or two.
- 11
11. Use a spatula to loosen the edges of the frittata from the skillet.
- 12
12. Slide the frittata out of the skillet onto a serving plate and slice into wedges.