Frittata

Mushroom, Pea and Potato Frittata

Frittata, like its close relatives omlette and quiche, is a great allrounder, perfect at any time of day for just about any occasion.  This one would serve 4 for a light lunch or supper, or two for a more substantial meal.

This is but one of many combinations of flavours I routinely use.  Just last week I made a delicious one using bacon in place of the potato. I've also been known to include spinach. Sometimes, when I'm impoverished, I simply use potato and rosemary. Nanna made frittata every week using asparagus. The only rule of thumb is to make sure you cook the vegetables before adding the egg, otherwise they'll release water and make the frittata soggy. Please also feel to add a little cream or ricotta to the egg mixture to soften the texture slightly. 

 

Serves 4 

Ingredients

300g mushrooms, sliced

1 onion, finely chopped

1 potato, peeled and sliced thinly

1 sprig rosemary, finely chopped

Parmesan, grated, to taste

Mozzarella, grated, to taste

10 eggs

2 tbsp chives, chopped

2 tbsp parsley, chopped

3/4 cup frozen peas, thawed

Olive oil

Salt and pepper

Method

In a medium sized frying pan, cook the onion in olive oil over a low heat until softened.  Add mushrooms and cook until soft.

Meanwhile, arrange the slices of potato on a plate lined with kitchen paper, sprinkle with rosemary, and season with salt and pepper.  Cover with cling film, and microwave for 2 minutes, or until potato is soft.

In a bowl,  beat the eggs, and mix in the parmesan, mozzarella, chives, parsley and seasoning.

When the mushrooms are ready, pour over the egg mixture and stir to combine.  Lay the potato slices in a single layer, pressing them into the egg until submerged.  Sprinkle the peas over the top.

Cook the frittata on the stovetop until it starts to come away from the sides of the frying pan, indicating that it is cooked on the bottom.  Transfer the frittata to a grill to cook the top.  When the top is browned, and the frittata no longer wobbles, it is done.

Allow to cool slightly before sliding it onto a plate to serve. Serve hot, cold or warm, with a side salad. Alternatively, if you'd like something more substantial, place slices of frittata (with or without a  squirt of tomato sauce) between two slices of buttered bread.