Recipe for Mushroom Frittata
450g (1lb) flat mushrooms - washed and sliced
8 large eggs, preferably free range organic salt and freshly ground black pepper
125g (4½oz) Gruyére cheese, freshly grated
40g (1oz) Parmesan cheese, grated
1 tbsp parsley, chopped
2 tsp thyme leaves
25g (1oz) butter
1 tbsp basil or marjoram non-stick pan - 19cm (7½ inch) bottom, 23cm (9 inch) top rim a heat diffuser mat, optional
Heat some olive oil in a hot pan, add the sliced mushrooms. Season with salt and freshly ground pepper and cook over a high heat until just wilted, cool.
Whisk the eggs in a bowl, add the salt, freshly ground pepper, chopped herbs, mushrooms and grated cheese into the egg mixture.
Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the egg mixture. Turn down the heat as low as it will go, use a heat diffuser mat if necessary.
Leave the eggs to cook gently for 15 minutes, or until the underneath is set. The top should still be slightly runny. Preheat a grill. Pop the pan under the grill for 1 minute to set and barely brown the surface.
Alternatively after an initial 4 or 5 minutes on the stove one can transfer the pan to a preheated oven 180C/350F/regulo 4 until just set 15-20 minutes.
Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate.
Serve cut in wedges with a good green salad and perhaps a vine-ripened Tomato Salad and a few olives.
Tip: Slice the mushroom stalk into thin rounds up to the cap, then lay the mushroom-gills down on the chopping board and slice. Use both stalk and caps for extra flavour and less waste. Alternatively put the stalks into a vegetable stock.
