20 Minute Fridge to Frittata

Method

1. 1

   Trim and thickly slice the chestnut mushrooms, gently tear the shiitake and oyster mushrooms depending on their size and, if using, divide the enoki mushrooms.

2. 2

   Melt the olive oil in the nonstick frying pan, add the garlic and sauté over a medium heat for 1 minute. Add the prepared mushrooms and cook over a high heat for 6-7 minutes until they are golden and slightly crispy and have finished releasing their liquid. Season the mushrooms with a good grinding of black pepper, then remove them from the pan and set aside.

3. 3

   Crack the eggs into a large mixing bowl and use a fork to whisk together with the spring onions, herbs and half the cheese. Season well with salt and pepper.

4. 4

   Using a pastry brush or kitchen paper, coat the whole frying pan – still warm from frying the mushrooms – with olive oil, ensuring that the sides are well greased. Set the pan over a medium heat before pouring in the herby egg mixture. Scatter over the fried mushrooms and spread them evenly, pushing some into the egg mixture but leaving others to protrude above the surface of the egg.

5. 5

   Preheat the grill on a medium-high setting.

6. 6

   Meanwhile, gently cook the egg mixture on the hob for about 9-10 minutes until the base is firm and the egg is cooked about 1cm in from the edge but the centre is still a little wobbly. Sprinkle over the remaining cheese.

7. 7

   Place the pan under the grill and cook the frittata for about a minute until the top is golden and puffed. Be careful not to overcook the frittata, as it will continue to cook in the residual heat. Remove the pan from the grill and allow to cool for a few minutes.

8. 8

   Place a large, flat plate over the top of the pan and hold it in place as you invert the pan and plate together as quickly as possible so that the frittata falls onto the plate, then lift the pan away. Flip the frittata back onto its base before serving.

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