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.
- 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
- 1Whisk eggs in a bowl with herbs, grated parmesan and a pinch of salt flakes.
- 2Heat 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.