Mushroom And Caper Frittata

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 preheat broiler.
• 2 whisk eggs, 2 tablespoons parmesan cheese, basil, oregano, dijon mustard, pepper, and salt in medium bowl to blend.
• 3 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.
• 4 cool frittata 5 m inutes. run spatula around edges to loosen and slide out onto plate. cut in half and serve.