Fast Recipes

Herb frittata with mushrooms

A few mushrooms and a handful of herbs are all that's needed to create a frittata, one of the most quick and satisfying meals there is.
Herb frittata with mushrooms

Herb frittata with mushrooms

Ben Dearnley

Elizabeth David talked about the simple pleasure of an omelette, some bread and a glass of wine. This may be a frittata, but the concept is the same. Here mushrooms – always a good winter staple – and soft herbs lift the flavour.



1.Whisk eggs in a bowl with herbs, grated parmesan and a pinch of salt flakes.
2.Heat a non-stick or well-seasoned cast-iron frying pan over medium-high heat and add oil and 20gm butter. When the butter is foaming (1-2 minutes), add mushrooms and garlic, season to taste, and sauté until softened (2-4 minutes). Add remaining butter, wait until it’s foaming (1-2 minutes), then pour in egg mixture. Move about with a fork briefly, then reduce heat to medium and cook until almost set underneath (1-2 minutes). Place a plate over the pan, then carefully invert the pan so the frittata is on the plate uncooked-side down. Return pan to heat, carefully slide frittata back in and cook briefly until just set (1-2 minutes; alternatively, finish in a 180°C oven for 2-3 minutes). Serve with toasted sourdough and topped with extra parmesan.

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