Name: Mushroom and fontina frittata
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 4
Ingredients: 1 tbsp olive oil; 20 gm butter; 2 cloves of garlic, finely chopped; 200 gm mixed mushrooms, (such as Swiss brown, chestnut, pine and button), large ones thickly sliced; 125 ml (½ cup) dry white wine; 8 eggs; 1 tbsp thyme leaves; 100 gm fontina, coarsely chopped; To serve: baby green leaf salad

Mushroom and fontina frittata

Australian Gourmet Traveller quick vegetarian recipe for mushroom and fontina frittata

Serves 4

Prep

Cook

16M

Total

21M

Ingredients

1 tbsp olive oil

20 gm butter

2 cloves of garlic, finely chopped

200 gm mixed mushrooms, (such as Swiss brown, chestnut, pine and button), large ones thickly sliced

125 ml (½ cup) dry white wine

8 eggs

1 tbsp thyme leaves

100 gm fontina, coarsely chopped

To serve: baby green leaf salad

Method

Main

1.Heat olive oil and butter in a 24cm-diameter ovenproof frying pan, add garlic and sauté until starting to colour (1 minute). Add mushrooms and stir to coat then add wine and cook until evaporated (5 minutes).

2.Meanwhile, preheat a grill to high. In a bowl, whisk together eggs and thyme and season to taste with sea salt and freshly ground black pepper. Pour over mushroom mixture and cook, stirring to evenly disperse mushrooms and bring egg mixture into the centre. Cook until almost set (6-8 minutes), scatter with fontina and place under grill until cheese melts and frittata is completely set (2 minutes). Cut into wedges and serve with a baby green leaf salad.

Styling by Adelaide Lucas

Styling by Élodie Rambaud