The old saying of “Eggs in the house, a meal on the table” is so true and this frittata makes a fantastic meal. Full of flavour and packed with veges, any leftovers are great in a sandwich for lunch.
12 small portobello mushrooms, peeled
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
6 stalks silverbeet, white stems cut out, leaves finely sliced
1 cup frozen peas, thawed
½ cup freshly grated Parmesan
¼ teaspoon ground nutmeg
pinch chilli flakes
100 grams feta
sea salt and freshly ground pepper
Preheat the grill to its highest setting.
Trim the mushroom stalks so they don’t stick above the rim. This enables them to cook more evenly.
Heat 1 tablespoon of the oil and the knob of butter in a large sauté pan (I used a 30 cm pan) and cook the mushrooms on both sides until golden and just tender. Remove from the pan and set aside.
Add the remaining oil and the garlic then the silverbeet to the pan. Season well and cook, turning often until the silverbeet is tender, then add the peas.
Whisk the eggs, Parmesan, nutmeg and chilli flakes together and season. Pour over the silverbeet and stir. Place the mushrooms on top and dot over the feta.
Cook until most of the egg has set then place under the grill until cooked through and the top is golden and puffed. Cut into wedges and serve with a salad.