Mussel Frittata: Italian Seafood Omelet Baked in the Oven

Name: Mussel Frittata: Baked Seafood Omelet Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European
Ingredients: Mussels (meat) 150 g; Water 1 cup (200 ml); Dry white wine 0.5 cup (100 ml); Eggs 4; Parsley, dill 2-3 sprigs; Parmesan 50 g; Olive oil for greasing the dish; Salt, black pepper to taste

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40 mins

Who said fried eggs are not a gift from God? Without eggs, millions of people would not even have breakfast.

Nothing is simpler than cracking 2-3 eggs onto a hot skillet. Even without any tricks, like a special cast-iron pan with hollows for the yolks where eggs cook at a strictly set temperature, and even without add-ins, a plain sunny-side-up egg is homemade fast food: cheap, quick and practical. Just don’t overcook it, or the egg turns into a computer mouse pad.

It is believed that the yolk in fried eggs should stay whole. Though people usually add: if possible.

In recent years, with food becoming ever more abundant, fried eggs have become an almost universal breakfast dish. As card players say: no trumps, play diamonds. It is the same with us: nothing to eat, so make eggs and baked mussels.

Take today, for example: we needed a quick breakfast before getting on with our day. We decided to make eggs quickly, from whatever was at hand, whatever heaven sent. And heaven sent eggs, mussels, assorted fragrant herbs and Parmesan. We really like seafood risotto and seafood pasta, and now eggs with seafood too: an omelet or fried eggs with mussels.

The result was an excellent dish: eggs with seafood, eggs with mussels, which are very good served with a mussel and pasta salad. How to clean and cook mussels, I have described separately, and one more option is mussel pizza.

More with mussels

Mussels with Vegetables

55 min

Spaghetti with Mussels

30 min

Mussel Risotto with Garlic, White Wine and Parmesan

1 h

Pilaf with Mussels

45 min

Mexican-Style Seafood Rice

1 h

More mussels recipes

Ingredients

2 servings

For boiling the mussels
Mussels (meat) 150 g
Water 1 cup (200 ml)
Dry white wine 0.5 cup (100 ml)
For the omelet
Eggs 4
Parsley, dill 2-3 sprigs
Parmesan 50 g
Olive oil for greasing the dish
Salt, black pepper to taste

Step-by-step recipe

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Preparation

Boil the mussel meat. Mussels cook quickly, in just a few minutes. For every 150 grams of mussel meat, I recommend a cup of water (200 ml) and half a cup of dry white wine (100 ml). Cook for 3-4 minutes from the moment it boils. Then put the mussels on a saucer and let them cool a little.
The shelled meat sold in stores is entirely edible. Sometimes it contains a sort of “pebble”, which you can throw away.
Prepare the herbs, eggs and cheese: pick all the leaves off the herbs and chop them finely, pour the eggs into a deep bowl and beat them lightly with a fork, and grate the Parmesan.

Assembling and baking

Grease a heatproof baking dish with olive oil. Place the boiled mussels on the bottom of the dish and sprinkle them with herbs. Add a little ground black pepper.
Pour the eggs evenly over the mussels and sprinkle with Parmesan. It is important that the eggs cover the mussels and the whole bottom. Season with fine salt.
Sprinkle grated Parmesan on top.
Put the dish in an oven preheated to 220°C for 10 minutes, until the eggs set. You may need to extend the time slightly, but by no more than 2-3 minutes. If the eggs with seafood puff up during baking, just prick them with a knife to let the steam out. This happens often.
By the way, you can also cook eggs with seafood in a microwave. At full power the eggs bake just as well. You will have to work out the timing. You can even skip beating the eggs, but then be sure to pierce the yolk.

Serving

To serve: the finished eggs with cheese and mussels come away from the bottom of the dish easily and do not stick at all. If you like, add salt and pepper and sprinkle generously with chopped herbs. Strictly speaking, you can skip the salt during cooking altogether, and everyone can salt their own portion.

Calories and macros

330 kcal

Serving ≈ 190 g

Protein31 g38% of kcal
Fat20 g56% of kcal
Carbs4 g5% of kcal

100 g178 kcalProtein 16.5 gFat 10.8 gCarbs 2.4 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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