Italian Mushroom and Cheese Frittata

This Italian-inspired frittata combines the rich flavors of mushrooms and olives with creamy cheese and eggs, creating a satisfying dish perfect for breakfast or any time of day. A drizzle of ketchup adds a delightful twist to this classic meal.

Steps

1. In a bowl, whisk the eggs with a pinch of salt and pepper until well blended. 2. Heat the olive oil in a non-stick skillet over medium heat. 3. Add the sliced mushrooms and sauté until they are golden brown, about 5 minutes. 4. Stir in the sliced olives and cook for another 2 minutes. 5. Pour the whisked eggs over the mushrooms and olives, ensuring even distribution. 6. Cook for about 3-4 minutes until the edges start to set, then sprinkle the cheese on top. 7. Cover the skillet and let it cook for another 3-5 minutes on low heat until the eggs are fully set and the cheese is melted. 8. Slide the frittata onto a plate, cut into wedges, and drizzle with ketchup before serving.

2 large eggs 50g mushrooms, sliced 30g cheese (your choice) 10 black olives, sliced Salt and pepper to taste 1 tablespoon olive oil Ketchup for drizzling