Name: Herb frittata with mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 3 eggs; 2 tbsp coarsely chopped soft herbs such as chervil, flat-leaf parsley and chives; 50 gm finely grated parmesan, plus extra shaved to serve; 60 ml extra-virgin olive oil, plus extra to drizzle; 40 gm butter; 5 Portobello or flat mushrooms, sliced; 1 garlic clove, thinly sliced; Toasted sourdough drizzled with olive oil, to serve

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.

Serves 2

Prep

Cook

10M

Total

15M

Skip to Recipe

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.

Ingredients

3 eggs

2 tbsp coarsely chopped soft herbs such as chervil, flat-leaf parsley and chives

50 gm finely grated parmesan, plus extra shaved to serve

60 ml extra-virgin olive oil, plus extra to drizzle

40 gm butter

5 Portobello or flat mushrooms, sliced

1 garlic clove, thinly sliced

Toasted sourdough drizzled with olive oil, to serve

Method

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.

Brigitte Hafner

Styling by Geraldine Muñoz

Ingredients

Method

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