Saturday, February 26, 2011

Mushroom & Tomato Frittata

Frittatas are great. They're easy to make and with your own imagination, can be packed full of most staples or leftovers in your pantry and fridge. You can substitute the ingredients in this recipe with whatever you have on hand, use garlic butter instead of butter, substitute parsley with baby spinach or other herbs, add parmesan instead of cheddar etc. Whatever suits you and your family!


30g unsalted butter
200g Swiss brown mushrooms, sliced
2-3 vine ripened tomatoes, cut into wedges
6 eggs
50g cheddar cheese, coarsely grated
½ cup flat-leaf parsley leaves

  1. Preheat the grill to high.  
  2. Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened. 
  3. Lightly beat eggs with 1½ tablespoon water in a large bowl. Stir in cheese and parsley. Season with salt and pepper. 
  4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.
Notes & Tips
Serve frittata with salad leaves

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