Egg frittata and wild season mushrooms - Athenagoras Costco's

  The main ingredients of the meal

300 g of eggs

20 g. olive oil

50 g of butter

400 g of wild season mushrooms in small pieces

100 g soft nose (or goat cheese)

10 g of parsley, sliced

two-world, leaves

salt

fresh black pepper, rubbed

how can we get Egg frittata and wild season mushrooms - Athenagoras Costco's

We warm up a stick of anti-adhesive pan, drop half of olive oil, add the mushrooms, salt and sotar in a strong fire until they get a dark brown color, add half of the butter and roast them for about two more minutes. We withdraw them to a strainer and once they get a little cold, we add the parsley.

We keep the frying pan in medium fire. We break in a bowl of eggs and we hit them with a wire with salt and pepper until they break good. We throw the rest of the olive oil in the pan, add a thin layer of the beaten eggs and let it crust. On its surface, we spread half the mushroom and sodium mushrooms. We lower the fire, add the rest of the eggs, cover with a lid and cook until the egg is cooked for about 4 or 5 minutes. 

Once the frittata is ready and we've made sure it's not stuck at the bottom of the vessel, we're putting it upside down, over the pan, a plate with a larger diameter than that holding it well with one hand. We turn the pan with the other hand so that frittata falls into a plate.

We serve with the rest of the muscle, mint leaves, salt and fresh-crushed pepper.