Egg Frittata Recipe
A filling and delicious Egg Frittata.
Servings: 2 people
Calories:
Ingredients
- 4 eggs
- 1/4 cup liquid such as milk
- 1/4 tsp oregano and sage mixture
- Salt And Pepper to taste
- 1 cup filling (I used 1 onions,1 small tomatoes, 6 mushrooms)
- 1 green chilli
- 1/4 tsp Chilli powder
- 2 tbsp Dhania/ Coriander Leaves
- 2 tsp Oil
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.
