Prep Time

　　25 minutes

　　Total Time

　　30 minutes

　　Anita serves this easy dish for brunch with a mixed-greens salad alongside.

　　

Ingredients

Makes 2 servings

　　4 large eggs

　　4 tablespoons freshly grated Parmesan cheese, divided

　　2 tablespoons chopped fresh basil

　　1 tablespoon chopped fresh oregano

　　1 teaspoon Dijon mustard

　　1/4 teaspoon ground black pepper

　　1/8 teaspoon salt

　　2 tablespoons olive oil

　　3 baby portobello mushrooms, stemmed, caps thickly sliced

　　4 teaspoons drained capers

　　

Step 1

Preheat broiler. Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.

　　

Step 2

Heat oil in small ovenproof skillet over medium-high heat. Add mushrooms and capers. Sauté until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons cheese. Broil until top is brown and set, about 1 minute.

　　

Step 3

Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.