Mushroom & Gruyère Frittata with Chives
30 min · Easy
#french#high-protein#quick#vegetarian
A brunch hero that comes together in one pan: silky eggs set around earthy, golden mushrooms and pockets of nutty melted Gruyère, finished with a fresh snip of chives. Serve warm wedges with a salad and call it a lazy Sunday.
Ingredientsfor 4 portions
- 8 large egg Large Eggs
- 3.6 cup Mushrooms, sliced
- 80 g Gruyere Cheese by Emmi, grated
- 0.3 cup Whole Milk
- 5 tbsp Chives, snipped
- 1.1 tbsp Butter
- 1.1 tbsp Olive Oil
Steps
- Whisk the eggs with the milk and a good pinch of salt and pepper until smooth and slightly frothy; stir in most of the chives.
- Heat the olive oil and butter in an ovenproof skillet over medium and sauté the mushrooms for 6–8 minutes until deeply golden and any liquid has cooked off — colour means flavour.
- Spread the mushrooms evenly, pour the egg over and scatter the grated Gruyère across the top.
- Cook undisturbed for 4–5 minutes until the edges set, then slide under a hot grill for 4–6 minutes until puffed, golden and just set in the centre.
- Rest for 2 minutes, scatter with the remaining chives and slice into wedges.
