Super easy and flavorful oven dish for all egg and mushroom lovers. Perfect for brunch or a light lunch and can be adjusted with other veggies.

Preparation time: 20 minutes + 25 minutes baking

What you need:

1 tablespoon oil

16 oz (500g) white button mushrooms

6 large eggs

½ cup (125g) plain yogurt or Greek yogurt

½ teaspoon salt

½ teaspoon fresh black pepper (more if you like it spicier)

1 teaspoon dried oregano (or thyme) – optional

1 green onion, chopped

1 medium sized yellow onion, halved and sliced

½ cup (100g) Parmesan cheese, grated

You also need a baking dish (9×9 in/22×22 cm)

How to do it:

Preheat oven to 400 F (200 C)

Heat the oil in a large skillet over medium heat. Add the sliced onions and cook for 4 minutes; add mushrooms and cook for another 3-4 minutes until the onions are golden brown, stirring occasionally. Turn off heat and set aside.

Beat the eggs with the yogurt, salt, pepper and oregano/thyme. Add the scallions and the cheese, mixing everything carefully.

Brush baking dish with oil. Put onion-mushrooms mix into the baking dish. Pour the egg mixture on top. Gently mix.

Bake the frittata for about 25 minutes until the top is golden brown. You can check the readiness by inserting which should come out clean.

Allow the frittata to cool for 5-6 minutes before slicing it.

Buon appetito!

Note: The frittata can be prepared well in advance. Just reheat before serving or serve it cold.