Wednesday, August 22, 2012


Mushroom and Tomato Frittata


  • 30g unsalted butter
  • 200g Swiss brown mushrooms, thickly sliced
  • 2 vine-ripened tomatoes, cut into wedges
  • 4 eggs
  • 75g mature cheddar, coarsely grated
  • 1/2 cup flat-leaf parsley leaves


  1. Preheat the grill to high.
  2. Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.
  3. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.
  4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.
  5. Serve with a crisp green salad, serves 2.


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The Boutique Markets Team