Mushroom Frittata

Really simple food, in my opinion is food that can be made in a flash. Something that is quick to prepare but that doesn’t lose anything in flavour. Mushrooms always give a burst of earthiness to a dish and when combined with another favourite of mine, eggs this is a dish I just love to eat – any time of the day. This time, I swished it up by adding a little truffle oil at the end – a perfect accompaniment to both mushrooms and eggs. It’s a little decadent but hey, it’s Christmas!

INGREDIENTS: (makes one medium frittata, enough for 1-2 people)
4 eggs (lightly beaten)
250g mushrooms (sliced)
salt & pepper
1 teaspoon fresh marjoram (or thyme, tarragon or basil)
3 tablespoons olive oil
truffle oil (optional)

Heat 2 tablespoons of the olive oil in a medium frying pan and when hot, fry the mushrooms for 10 minutes over a moderate heat until the juices run out, then dry up. Spoon the mushrooms into the beaten egg. Stir in the marjoram and season well with salt & pepper.

Heat a grill until hot. Meanwhile, heat the remaining 1 tablespoon of olive oil in the pan on the stove top. When hot, pour in the egg mix. Let it bubble around the edges then bring the edges into the centre and let the remaining egg mix fill the gaps. Let the frittata fry for 2-3 minutes over a moderate heat. Place the pan into the hot grill and cook for 1-2 minutes until the top has set. Remove from the grill and if you feel the need, drizzle with a little truffle oil.

Serve hot or cold with bread and salad.

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