Name: Mushroom, broccoli and egg skillet
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 150 grams fresh mozzarella; 200 grams Paris mushroom (or any other type); 2 units eggs; 1/2 unit onion; 2 garlic cloves; shawl; chili; parsley and herbs; 1 tablespoon toasted sesame

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Mushroom, broccoli and egg skillet

This mushroom skillet is a meatless dish, it's easy to make and still goes perfectly with that basic mid-week dinner. The recipe uses fresh mozzarella cheese, broccoli, mushrooms and eggs and if you use a nice mold or pyrex dish (we opted for a skillet) it can go straight from the oven to the table.

Mushroom Skillet Ingredients

For 2 people
100 grams of fresh mozzarella cheese. Here we use the delicious Mozzarella Fresca cheese from the brand Vilmilk, a company from the Gunma-ken region.
150 to 200 grams of mushroom (we used the Paris mushroom but you can choose whichever one you like)
200 grams of broccoli (slightly cooked or frozen)
3 eggs
1/2 chopped onion
2 clove of garlic
salt to taste
Black pepper to taste
Parsley and herbs to taste
toasted sesame

Preparing the Mushroom Skillet

Lightly sauté the chopped onion and garlic in a little olive oil over medium heat.

Add the chopped mushrooms (we cut the Paris mushrooms in half) and saute for another 2 minutes.

Add the already cooked broccoli, season with the parsley, herbs, pepper and salt, mix well and turn off the heat.

Transfer everything to a mold or pyrex (we used a skillet) and place the cheese cut into small pieces between the vegetables.

Arrange the eggs on top carefully so that the yolks do not get damaged.

Sprinkle with sesame seeds and a pinch of salt and pepper.

Bake in a preheated oven at 180 degrees for about 15 minutes (time will vary depending on the oven used). The egg whites should be cooked but ideally the yolks should be soft.

Serve with a few slices of Italian bread or baguette. It's delicious and low in calories!

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Mushroom, broccoli and egg skillet

Prepare this easy recipe for fresh mozzarella with mushrooms, broccoli and eggs in the oven.

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Preparation 25

Cooking 15

Total time 40

type of dish Principal

Kitchen vegetarian

Portions 2

Calories 225 kcal

Ingredients

150 grams fresh mozzarella
200 grams Paris mushroom or any other type
2 units eggs
1/2 unit onion
2 teeth garlic
shawl
chili
parsley and herbs
1 soup spoon toasted sesame

Preparation

Lightly sauté the chopped onion and garlic in a little olive oil over medium heat.
Add the chopped mushrooms (we cut the Paris mushrooms in half) and sauté for another 2 minutes.
Add the already cooked broccoli, season with the parsley, herbs, pepper and salt, mix well and turn off the heat.
Transfer everything to a mold or pyrex dish (we used a skillet) and place the cheese cut into small pieces between the vegetables.
Arrange the eggs on top carefully so that the yolks do not get damaged.
Sprinkle with sesame seeds and a pinch of salt and pepper.
Bake in a preheated oven at 180 degrees for about 15 minutes (time will vary depending on the oven used). The egg whites should be cooked but ideally the yolks should be soft.
Serve with a few slices of Italian bread or baguette. It's delicious and low in calories!