Mushroom, Parmesan and Cherry Tomato Frittata
A frittata is an Italian open omelette, traditionally made with cheese and vegetables, then finished off under the grill. The wonderful thing about this dish, is that it is so incredibly versatile. Most ingredients that are on hand can be used and it’s especially great for leftovers. It’s quick and easy to prepare and can be enjoyed at any mealtime. Try this delicious version, made with simple ingredients that burst with flavour.
Prep Time15 minutes
Cooking Time15 minutes
3 tbsp creme fraiche (optional)
300 g button mushrooms - halved
125 g Parmesan cheese - grated
2 tbsp olive oil
1 tbsp fresh thyme leaves - stalks removed
1 spring onion, finely chopped
0,5 tsp chilli flakes
Freshly ground salt and pepper
Heat the olive oil in an oven-proof pan
Add the halved mushrooms to the pan. Cook until almost golden brown.
Add the cherry tomatoes to the pan
Season tomatoes and mushrooms with freshly ground salt and pepper
Allow to cook for 4 minutes until the tomatoes are soft and the mushrooms are browned
Sprinkle the thyme leaves over the mushrooms and tomatoes
In a bowl, whisk the eggs and creme fraiche together and season with salt and pepper. Pour this mixture over the tomatoes and mushrooms in the pan
Sprinkle the Parmesan cheese on top
Allow to cook without stirring for 5 to 6 minutes until the edges begin to set
Transfer the pan into the oven under a heated grill until the centre is cooked and the frittata is golden brown
Remove from the oven and sprinkle the finely chopped spring onion and chilli flakes over the top. Serve immediately.