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Savory Herb and Mushroom Frittata with Truffle Oil
Savory Herb and Mushroom Frittata with Truffle Oil

Savory Herb and Mushroom Frittata with Truffle Oil
A luxurious breakfast frittata infused with truffle oil and fresh herbs.
Savory Herb and Mushroom Frittata with Truffle Oil
Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     truffle oil
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 25 minutes
Savory Herb and Mushroom Frittata with Truffle Oil
Instructions:
  1. Preheat oven to 180°C.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sauté until mushrooms are golden.
  3. Add spinach and thyme to the skillet, cook until spinach is wilted.
  4. In a bowl, whisk eggs with salt and pepper. Stir in grated parmesan cheese.
  5. Pour egg mixture over the vegetables in the skillet. Cook on stovetop until edges set.
  6. Drizzle truffle oil over the top and transfer skillet to the oven.
  7. Bake for 10-12 minutes until the frittata is fully set and slightly golden.
  8. Let cool slightly before slicing and serving.
Nutrition Per Serving 350 g Per 100g
Energy 600 kcal 171 kcal
Protein 35 g 10.0 g
Fibre 3 g 0.9 g
Salt 1 g 0.3 g
Sugar 2 g 0.6 g
Carbohydrates 10 g 2.9 g
Fat 45 g 12.9 g
  • 4
    item
     egg
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     truffle oil
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, sauté until mushrooms are golden.

Add spinach and thyme to the skillet, cook until spinach is wilted.

In a bowl, whisk eggs with salt and pepper. Stir in grated parmesan cheese.

Pour egg mixture over the vegetables in the skillet. Cook on stovetop until edges set.

Drizzle truffle oil over the top and transfer skillet to the oven.

Bake for 10-12 minutes until the frittata is fully set and slightly golden.

Let cool slightly before slicing and serving.

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