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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Portobello Mushroom Omelette
- (Frittata di Funghi di Portobello)
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Ingredients:
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- 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
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- 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.
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