Portobello Mushroom Omelette
(Frittata di Funghi di Portobello)
Ingredients:
4 large eggs
3 baby Portobello mushrooms, stemmed, caps thickly sliced
4 tablespoons freshly grated Parmigiano cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
4 teaspoons drained capers
Directions:
Preheat broiler.
Whisk eggs, 2 tablespoons Parmigiano cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Heat olive 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 cheese.
Broil until top is brown and set, about 1 minute.
Cool frittata 5 minutes.
Run spatula around edges to loosen and slide out onto plate.
Cut in half and serve. Makes 2 servings.