Nickel Allergy Friendly Frittata with Mushrooms and Herbs

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Frittata with Mushrooms and Herbs

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Ingredients

4 servings

8 large eggs
¼ tsp fine sea salt
¼ tsp black pepper
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, thinly sliced
3 scallions (green tops only), thinly sliced
2 cloves garlic, minced
2 tbsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, roughly chopped
2 oz fresh mozzarella, torn into small pieces

For serving

1 tbsp fresh chives, snipped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high.
2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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