A quick & delicious breakfast, lunch or dinner – this Frittata with feta cheese and sun-dried tomatoes
I love a nice, big breakfast on the weekend. Doesn’t everyone?? And while my latest obsession is a creamy Shakshuka (yes,
While this frittata contains something of a holy trinity in my kitchen – feta cheese, basil & sun-dried tomatoes – the mushrooms are real stars. There’s just something about mushrooms softened in lots of butter to add that umami taste, you know?
But first things first – let’s talk frittata basics, and then you’ll be all set to follow my recipe, or just cook up a frittata with your own favorite seasoning.
What is a Frittata
A Frittata – despite the fancy name – is not all that different from an omelet. Just like an omelet, the basic recipe consists of eggs, salt, pepper and maybe a dash or two of milk, cream or even water.
What’s the Difference Between a Frittata and an Omelet
Now, of course, the frittata is not exactly like an
The whole adding-everything-to-the-pan concept of a frittata also makes it a bit thicker than an omelet, which is why it’s often either flipped in the pan and finished on the other side or even finished off in the oven.
For this one-serving frittata though, neither is necessary.
What’s the Difference Between a Frittata and a Quiche?
A Frittata is also quite similar to a quiche – but here the difference is even easier to spot. The reason being – the quiche has a crust. Other than that it’s basically the same – so we could really just call a Frittata a Keto Low Carb Quiche and be all trendy about it.
How to Make a Frittata Without an Oven
I said no flipping or
We’re making this frittata individual style, so we’re going for option 1.
One serving fits perfectly in a smaller pan (20-25 cm or 8-9” across), but you can easily double the recipe and make it in a larger pan without risking it becoming too thick. Just make sure to keep the temperature low, and allow a few more minutes for it to finish if doubling the recipe.
Now, to start, you fry your mushrooms in butter, until thoroughly saturated. Meanwhile, mix together your eggs, cream
Your frittata is finished when the egg has just set on top. When this happens, crumble your feta cheese on top and leave it on the heat for another minute. Add a few leaves of fresh basil just for show and serve.
There really isn’t anything more to it than that. To me, it’s even easier than making an omelette – it turns out delicious every time, while I feel like an omelet can be so temperamentful and seldom turns out just as I like it.
What’s your favorite egg dish? Are you Team Frittata or Team Omelet? Let me know in the comments below!
Breakfast Frittata with Feta Cheese, Mushrooms and Sun-dried TomatoesPrint Pin Rate
- 1 Tbsp butter
- 2 white-button mushrooms roughly chopped
- 2 eggs
- 1 Tbsp cream or milk or water
- 1/8 tsp black pepper
- 4 sun-dried tomatoes chopped
- 5 fresh basil leaves chopped
- 50 g feta cheese crumbled
- additional fresh basil leaves can be omitted
- Melt the butter in a small (20-25 cm or 8-9” across) pan over medium heat. Add in the mushrooms and cook for about 2 minutes, until thoroughly saturated with butter. Meanwhile, beat together the eggs, cream and black pepper in a bowl.
- Add the chopped sun-dried tomatoes and basil to the pan with the mushrooms, mix well, and then add in the egg mixture. Mix again and lower the heat. Don’t stir while cooking, but, once in a while, tilt the pan so that the uncooked egg on top can run out to the sides. Let cook for 5 minutes until the egg on top has set.
- Top the frittata with the feta cheese and cook for another minute. Top with basil leaves and serve.
- Doubling the recipe? Use a larger pan and allow for a few more minutes of cooking time, or even finish it off in the oven.