Wild mushroom frittata

Wild mushrooms would be ideal for this recipe but I found a box of oyster mushrooms in the farm shop and decided that they would be perfect for this recipe. Darina Allen's recipe.

It's easy to do and tasty. Frittatas never disappoint!

Serves: 4 persons

Ingredients:

• 250g mushrooms (mixture of different types), sliced
• 5 eggs
• 1 tbsp chopped parsley
• 2 tbs thyme leaves
• 1 tbsp chopped basil or marjoran (I used basil)
• 70g Gruyère cheese, grated
• 25g Pecorino, grated
• olive oil
• salt & pepper to taste

Method:

1. In a frying pan, fry the mushrooms in olive oil over a high heat until just wilted. Season with salt & pepper to taste.
   
   
   
   
   
   
   
   
   
2. Whisk the eggs in a bowl and then add the herbs, cheeses and salt and pepper to taste.
   
   
   
3. Add this mixture to the mushrooms in the frying pan. Darina advises to fry in butter but I thought it would be a waste since the frying pan was already oiled...
4. Let it cook over a low heat for 5-10 min or until the underneath is set. The top should still be slightly runny.
   
   
   
   
   
   
5. Preheat the grill.
6. Pop the pan under the grill for 1 min to set and barely brown the surface.
   
   
   
7. Serve warm or at room temperature.