Tomato, Mushroom and Herb Frittata recipe

Name: Tomato, Mushroom and Herb Frittata
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 Tomatoes; 200g Mushrooms; 6 Eggs; 2 tbsp Herbs; 1 Onion; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 tbsp Cooking Oil

This fluffy oven-finished frittata is packed with tomatoes, mushrooms and herbs. Serve warm or cold for an easy lunch, picnic or light dinner.

30 min · Easy · Italian Jump to method

Ingredients

4 servings

3 Tomatoes
200g Mushrooms
6 Eggs
2 tbsp Herbs
1 Onion
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Cooking Oil

Nutrition	Per servingEstimated
Calories	140 kcal
Protein	8.7 g
Carbohydrates	7.3 g
Fat	8.3 g
Saturated fat	2 g
Fibre	1.8 g
Sugar	4.2 g
Sodium	370 mg

Why this works

A moderately light, protein-containing frittata with plenty of vegetables, but the added salt keeps sodium a little higher than ideal.

Source of high-quality protein. Eggs provide complete protein and important nutrients such as vitamin B12 and choline.

Vegetable micronutrients. Tomatoes and mushrooms contribute vitamin C, potassium and some B vitamins, with mushrooms also offering selenium.

Sodium consideration. Half a teaspoon of salt adds a notable amount of sodium, which may be less suitable for those watching blood pressure.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Allow the oven to come fully up to temperature before the pan goes in, so the frittata starts cooking evenly rather than steaming.
Slice the mushrooms and onion, then halve the tomatoes.
Cut the mushrooms into even slices and keep the tomato halves roughly the same size so the vegetables soften at a similar rate.
Heat a little plain cooking oil in an ovenproof frying pan and soften the onion and mushrooms for 5 minutes.
Keep the heat at medium rather than high; the onion should turn translucent and the mushrooms should lose their raw look without browning too much.
Add the tomatoes and cook for 2 minutes until they begin to soften.
Once the tomatoes go in, just let them slump slightly and release a little juice, but stop before they turn to pulp.
Whisk the eggs with chopped herbs, salt and black pepper, then pour over the vegetables.
Whisk until the eggs are fully blended and lightly frothy so the herbs are evenly distributed and the set texture stays tender.
Cook gently for 2 minutes on the hob, then transfer to the oven and bake for 8-10 minutes until just set.
Look for the edges to begin to set while the centre still wobbles a little; take it out before it firms completely, as it will finish in the oven.

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