Mushroom frittata
Frittatas are a wonderful way of using up what you have in the fridge, and while this recipe has mushrooms, you can use the basic recipe with almost any vegetable of your choice
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
450g mushrooms; — a mixture of mushrooms or chanterelles: flat, oyster and shitake, washed and sliced
8 large eggs, preferably free range and organic
Salt and freshly ground black pepper
125g Gruyére cheese, freshly grated
40g Parmesan, Desmond or Gabriel cheese, freshly grated
1 tbsp parsley, chopped
2 tsp thyme leaves
25g butter
1 tbsp basil or marjoram
Equipment:
Non stick pan, (19cm) bottom, (23cm) top rim
Method
Preheat the oven to 180C°/gas mark 4.
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 eggs. Turn down the heat as low as it will go. Leave the eggs to cook gently for 15 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny.
Preheat a grill. Pop the pan under the grill for one minute to set and barely brown the surface. 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 few olives.
