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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
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5M
10M
15M

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

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.

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