Side Dishes Starters/Snacks Lunch/Dinner Mushroom and Potato Frittata
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 6 eggs
- Sea salt and freshly ground black pepper
- 1 bunch spring onions, roughly chopped
- 1 x 300g tinned potatoes, drained, rinsed and thickly sliced
- 320g chestnut mushrooms, thickly sliced
- 6 sprigs thyme
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Crack the eggs into a bowl, season with salt and black pepper then whisk until really smooth.
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Heat a. medium ovenproof frying pan until hot. Add the oil and mushrooms and stir fry for 3-4 minutes until just tender and golden. Remove ¼ of the mushrooms and set aside.
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Add the spring onions and potatoes and fry for another couple of minutes until hot through.
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Pour the eggs over the mixture then top with the remaining mushrooms and the thyme over the top.
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Place into the oven to cook for 12-15 minutes until the eggs are set, and the frittata is golden brown and just risen. Serve from the pan or slide out and cut into wedges
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Serve straightaway, or allow to cool to room temperature before transferring to a sealable container and placing in the fridge.
