Korean-Style Mushroom Frittata for a Family of Four
What Started it all:
Eggs, Mushroom, spices (cumin, paprika, chili powder), food processor
A Delicious and Nutritious Breakfast for a Busy Morning
Ingredients
- 8 eggs
- 1 cup mixed mushrooms (button, cremini, shiitake), sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse the mushrooms until they're coarsely chopped.
- In a large bowl, whisk together the eggs and a pinch of salt.
- Add the chopped mushrooms, cumin, smoked paprika, and chili powder to the bowl. Whisk until well combined.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the edges start to set (about 3-4 minutes).
- Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the frittata is cooked through.
- Remove from the oven and let it cool for a minute or two.
- Slice the frittata into wedges and serve hot, garnished with chopped cilantro if desired.
This Korean-Style Mushroom Frittata is a flavorful and nutritious breakfast option that's perfect for a busy morning. The combination of sautéed mushrooms and spices adds a delightful twist to the classic frittata. Enjoy it with a cup of coffee or tea, and don't forget to share it with your loved ones!