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Egg Recipe

Egg Recipe recipe image
This hearty egg dish combines the earthy richness of button or porcini mushrooms with the bright crunch of red and green peppers. Sauteed with onions and garlic, the vegetables release their juices to create a flavorful base for lightly beaten eggs. Finished with dried thyme, oregano, or marjoram and a generous sprinkle of Swiss cheese, this recipe offers a comforting texture and robust flavor profile. It is an excellent choice for a weekend brunch or a quick, nutritious lunch. The combination of fresh vegetables and eggs makes it a satisfying vegetarian option that feels indulgent yet wholesome. Serve it warm with crusty bread or alongside a simple green salad for a complete meal.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 259.4
Dietary: Gluten-free, Vegetarian
Description
This hearty egg dish combines the earthy richness of button or porcini mushrooms with the bright crunch of red and green peppers. Sauteed with onions and garlic, the vegetables release their juices to create a flavorful base for lightly beaten eggs. Finished with dried thyme, oregano, or marjoram and a generous sprinkle of Swiss cheese, this recipe offers a comforting texture and robust flavor profile. It is an excellent choice for a weekend brunch or a quick, nutritious lunch. The combination of fresh vegetables and eggs makes it a satisfying vegetarian option that feels indulgent yet wholesome. Serve it warm with crusty bread or alongside a simple green salad for a complete meal.
Ingredients
  • 1 Clove garlic or shallot, minced
  • 1 Medium onion, chopped
  • 1 Green pepper, chopped
  • 1 Red pepper, chopped
  • 1 Medium mushrooms (button or porcini)
  • 4 Eggs, lightly beaten
  • 2 Teaspoon. water
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC) if baking, or prepare a large non-stick skillet for stovetop cooking.
  2. 2
    Slice the mushrooms if they are not already sliced, ensuring even pieces for consistent cooking.
  3. 3
    Heat a tablespoon of oil or butter in a large oven-safe skillet over medium-high heat.
  4. 4
    Add the chopped onion and mushrooms to the skillet, sautéing for 5-7 minutes until softened and browned.
  5. 5
    Stir in the chopped green and red peppers along with the minced garlic or shallot.
  6. 6
    Cook the vegetables for another 3-4 minutes until the peppers are tender-crisp and fragrant.
  7. 7
    Reduce the heat to medium-low and pour the lightly beaten eggs and water over the vegetable mixture.
  8. 8
    Sprinkle 1/2 teaspoon of dried thyme, oregano, or marjoram evenly over the eggs.
  9. 9
    Let the eggs cook undisturbed for 2-3 minutes until the edges begin to set and lift from the pan.
  10. 10
    Sprinkle the grated Swiss cheese evenly over the top of the setting eggs.
  11. 11
    If using an oven-safe skillet, transfer to the oven for 5-7 minutes to brown the cheese and finish cooking the eggs.
  12. 12
    If cooking on the stovetop, cover the pan with a lid for 2-3 minutes to melt the cheese and set the center.
  13. 13
    Remove from heat and let rest for 2 minutes before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 259.4kcal
% Daily Value *
Total Fat 18.8g29%
Saturated Fat 11.4g58%
Cholesterol 51.6mg18%
Sodium 37.0mg2%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.9g8%
Sugars 4.1g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: frittata, egg, mushroom, vegetarian, breakfast, peppers, onion, garlic, swiss cheese, thyme, brunch, easy, savory, lunch, quick, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-313/