Garlic mushroom frittata
Sautéed chestnut mushrooms, sweet onions, and fragrant garlic come together in this fluffy, savory egg frittata. It is light yet satisfying, with deep earthy flavours and a tender texture throughout. Serve warm or at room temperature with a fresh side salad for an effortless lunch.
Ingredients
- Egg4 ცალი
- Olive Oil5 ml
Instructions
6 steps- 1
Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices - you don’t want the mushrooms to become soggy.
- 2
Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low.
- 3
Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.
- 4
Place the pan under the grill for 3-4 minutes, or until set.
- 5
Combine the salad ingredients in a bowl.
- 6
Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad.
Nutrition
1 serving ≈ 180 g
Nutrition values are estimates. - means data is unavailable.
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