Mushroom Frittata

This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.