Lunch! Breakfast! Brunch! Frittatas are great for being so versatile.
No mushroom or spinach? Try zucchini and red capsicum. Caramelised onion and goat cheese. Potato and pea. Broccoli and cheddar. Pumpkin and squash. As they say, you’re only limited by your imagination (and what’s in your fridge!)
I love this with chilli flakes both in and atop the frittata but fresh chilli is also magical.
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
- 5 Large Organic field mushrooms Or whatever you have to hand
- 2 Cloves organic garlic Peeled and minced
- 1/2 Punnet organic spinach
- 4 Sticks organic green onion Sliced
- organic butter Or olive oil, to saute
- 5 Large organic eggs
- 1/2 Cup organic cream Or milk
- 20 Grams organic parmesan Grated
Ingredients
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Instructions
- In a deep frying pan, saute the mushrooms in the butter or olive oil over medium heat until almost how you like them: i prefer quite a bit of colour on mine.
- Add the garlic and spinach and saute 2 minutes.
- Meanwhile, beat the eggs with the milk or cream and some salt and pepper. Add the parmesan
- Pour over the egg mix and turn the heat down to low. You want to cook the underside until golden brown but don’t overcook or it makes the eggs quite rubbery. About 10-15 minutes should do it, depending on how low you can get your hotplate.
- Place the frittata under the grill to finish off. Sprinkle over a little extra parmesan and some chilli flakes. Parsley is good too!
