Name: Mushroom and goat’s curd frittata
Yield: 2
Ingredients: 1½ tbsp olive oil; 60 gm butter, diced; 200 gm field or pine mushrooms, cut into wedges; 1 garlic clove, finely chopped; 150 gm spinach (about ½ bunch), trimmed; 6 eggs; 100 gm crème fraîche; Finely grated rind and juice of ½ lemon; 20 gm finely grated pecorino, plus extra (optional), to serve; 50 gm goat's curd, plus extra (optional), to serve

Mushroom and goat’s curd frittata

It doesn't take much to put dinner (or a winning breakfast) on the table. Just take eggs, mushrooms and some quality cheese, throw in seasonal greens, and you've got a frittata packed with flavour.

Serves 2

Ingredients

1½ tbsp olive oil

60 gm butter, diced

200 gm field or pine mushrooms, cut into wedges

1 garlic clove, finely chopped

150 gm spinach (about ½ bunch), trimmed

6 eggs

100 gm crème fraîche

Finely grated rind and juice of ½ lemon

20 gm finely grated pecorino, plus extra (optional), to serve

50 gm goat's curd, plus extra (optional), to serve

Method

1.Preheat oven to 160C. Heat oil and half the butter in an ovenproof frying pan over medium-high heat until butter foams, add mushrooms and garlic and sauté until tender (1-2 minutes), then transfer to a bowl. Add spinach to pan, toss until just wilted (1 minute), then transfer to bowl. Wipe out pan, return to heat, add remaining butter and heat until foaming. Whisk eggs, crème fraîche, rind, juice and pecorino in a bowl to combine and season generously to taste. Add to pan, scatter mushrooms and spinach over, dollop with curd and cook until base begins to set (1-2 minutes), then transfer to oven and bake until golden and just cooked through (10-12 minutes).

Styling by Emma Knowles

Styling by Geraldine Muñoz