Frittata with Mushrooms, Tomato and Pancetta
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Gastrotools
Recipes from professionals
The Italians' answer to our omelette is typically filled with plenty of good things from the vegetable kingdom. Here the main ingredient is mushroom, which is accompanied by spring onions, semi-dried tomatoes, parmesan and fried pancetta. If you cannot find the latter, you can replace it with bacon.
Enjoy the frittata as it is, or together with a simple green salad with vinaigrette.
Servings
: 4
people
Ingredients
1
clove
garlic
1
bunch
spring onions
500
g
mixed mushrooms
200
g
semi-dried tomatoes
75
g
parmesan
100
g
pancetta
olive oil
8
eggs
1
dl
milk
salt and pepper
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Instructions
Step 1/5
Peel and mince garlic, and cut spring onions. Clean the mushrooms, and cut them into bite-sized pieces. Drain the liquid from the semi-dried tomatoes, and grate the parmesan.
Step 2/5
Fry pancetta on a dry pan until it is almost crispy. Drain on paper towels.
Step 3/5
Fry the mushrooms in olive oil on an oven-safe pan until they release liquid and take on color. Add a little extra oil to the pan, and add garlic and spring onions. Fry for another 1-2 minutes, and add pancetta and semi-dried tomatoes.
Step 4/5
Whisk the eggs lightly with milk, parmesan, salt and pepper, and pour it into the pan. Put it in the oven at 180 degrees fan heat for 20-25 minutes, until it is golden and set in the middle.
Step 5/5
Serve optionally with a green salad.
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