One of the great classic Italian dishes is a frittata and there is nothing simpler than the cheese and mushroom frittata. Ideal for lunch. This version can be cooked in an air-fryer or a skillet or heavy frying pan.
Servings: 2; Preparation time: 10 minutes; Cooking time: 6-7 minutes.
Equipment:
Ingredients:
- 3 eggs
- 2 – 3 chestnut mushrooms, chopped
- 2 tablespoon (about 1 medium) onion, chopped
- 1/4 bell pepper
- 2 tbsp. Cheddar cheese, shredded
- 2 tbsp. coconut milk
- pinch of salt & freshly ground black pepper
- garnish of basil leaves
Preparation:
- Grease an air fryer with cooking spray or smear with olive oil. The alternative is to heat up a skillet or frying pan over a medium heat ready for the egg mixture.
- In a bowl, whisk eggs with milk, pepper and salt. Add the other ingredients such as the coconut milk and mushrooms and stir in well.
- Pour the egg mixture into the prepared pan of choice.
- If using the air fryer, place the pan in the air fryer basket and cook at 190ºC/400ºF for 6 – 7 minutes.
- If you go for the skillet/frying pan approach, cook the mixture until the base is firm on the bottom. I also like to stir up the mixture to make it slightly more fluffy like an omelette .
- Serve with salad and garnish with basil leaves.
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