Mushroom and Cheese Frittata 

INGREDIENTS

  • 400g mushrooms sliced

  • 8 large eggs

  • 2 Tbls olive oil

  • 1/4 cup ricotta cheese

  • 1/4 tsp Maldon salt

  • 1/4 tsp black pepper

  • 1/4 tsp dried thyme chopped (optional)

  • 1/2 cup chopped spring onions

  • 1/3 cup grated Parmesan cheese ( or any hard cheese)

  • Olive oil spray

METHOD

  1. Preheat your oven to 180 degrees Celsius. Place a 9-inch pie dish in the oven to heat it up.

  2. Heat the olive oil in a large pan over medium heat. Add the mushrooms. Cook the mushrooms, stirring occasionally, until tender and all liquids have evaporated, approximately 10 minutes.

  3. Beat the eggs with the ricotta cheese, salt, pepper, and thyme. Add the spring onions and the cheese and mix well.

  4. Remove the warm dish from the oven. Brush it with olive oil or use olive oil spray. 

  5. Transfer the mushrooms to the baking dish. Pour the egg mixture on top and mix.

  6. Bake the frittata until its edges are brown, the frittata is golden brown and a knife inserted in its centre comes out clean, about 25 minutes.

  7. Allow the frittata to cool and then slice into 10 slices. 

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner