3 large Eggs
3 tbsp fresh Basil, chopped
2 tbsp Chicken Broth
½ Onion, minced
3 medium sized Garlic cloves, pressed
1 cup Italian Brown Mushrooms (Crimini), thinly sliced
½ medium Tomato, diced
Salt & Pepper to taste
You will need a 10 inch skillet to make the Basil Frittata. Heat about 1
tbsp of the broth in the skillet and add the onions to it. Sauté the onions
in the broth for about 3 minutes.
While the onions are sautéing, whisk the eggs well, adding the chopped
basil and salt and pepper.
Then add the garlic and the mushrooms, and continue to sauté for a
further 2-3 minutes. Add the remaining broth, the tomatoes, and salt and
pepper and leave on the fire for another 1 minute, stirring all the while
so as not burn the ingredients.
Next pour the egg mixture over the sauté and roll the pan to get an even
spread of egg. Lower the heat and cover the pan, cooking for about 5
When the frittata is firm ad the egg is cooked you can then remove from
the heat and serve.
Preparation Time: 15 minutes
Serves: makes 2 servings