mozzarella and mushroom frittata

frittata alla mozzarella con funghi

2 servings

• 3 slices white sandwich bread
• 4 tablespoons unsalted butter
• 1½ tablespoons extra-virgin olive oil
• 6 ounces mixed mushrooms, cut into halves or quarters
• 2 tablespoons chopped flat-leaf parsley
• 1 small garlic clove, minced
• Salt
• Freshly ground black pepper
• 3 large eggs, lightly beaten
• 2 ounces fresh mozzarella, cut into ¼-inch cubes

Heat oven to 400°. Cut 2 of the bread slices into triangles; cut remaining slice into ¼-inch cubes. In a medium nonstick skillet, melt 3 tablespoons of the butter over medium heat. Add bread triangles and cook, turning until toasted on both sides; remove bread from pan. Repeat with diced bread, adding extra butter if necessary.

In a small nonstick skillet, heat oil over medium heat. Add mushrooms, parsley, garlic and pinch of salt and pepper; cook, stirring occasionally, until mushrooms are tender, about 4 minutes. Transfer mushrooms to a plate, cover to keep warm and return pan to medium heat. Add remaining tablespoon butter, cook until melted, then add eggs. Cook for 1 minute, then, using a heat-proof spatula, gently pull edges into the middle, tipping the pan as you go to distribute uncooked egg. Return pan to heat, sprinkle top of egg mixture with toasted bread cubes and cheese and transfer pan to oven. Cook until frittata is set, about 3 minutes. Serve warm with toast points and mushrooms.