Egg Frittata Recipe
A filling and delicious Egg Frittata.
Servings: 2 people
Calories:
Ingredients
- 4 eggs
- ¼ cup milk or liquid of your choice
- ¼ teaspoon Herbs oregano and sage mixture
- Salt to taste
- Black pepper to taste
- 1 green chilli
- ¼ teaspoon red chilli powder
- 2 tablespoon Coriander Leaves
- 2 teaspoon Oil
Filling:
- 1 onion
- 1 Tomatoes
- 6 mushrooms
Instructions
- Spread oil on a non-stick pan then heat it.
- Add the onions and mushrooms a pinch of salt. Cook until the mushrooms soften a bit on medium flame. Stir occasionally.
- Meanwhile in a big bowl beat the eggs, milk, oregano, and sage, salt and pepper, chilli powder until blended.
- Spread the mushroom and onion mixture evenly on the pan and add the egg mixture.
- Sprinkle the tomatoes, green chillies and the coriander leaves.
- Cook on low heat until the eggs are set. (About 10 minutes).
- You can try flipping it or stand the eggs covered for another 10 minutes. I have flipped it.
- Cut into wedges and serve.