Herb frittata with mushrooms

SERVES 2

Elizabeth David talked about the simple pleasure of an omelette, some bread and a glass of wine. This may be a frittata, but the concept is the same. Here mushrooms – always a good winter staple – and soft herbs lift the flavour.

3 eggs 2 tbsp coarsely chopped soft herbs such as chervil, flat-leaf parsley and chives 50 gm finely grated parmesan, plus extra shaved to serve 60 ml extra-virgin olive oil, plus extra to drizzle 40 gm butter 5 Portobello or flat mushrooms, sliced 1 garlic clove, thinly sliced Toasted sourdough drizzled with olive oil, to serve

1 Whisk eggs in a bowl with herbs, grated parmesan and a pinch of salt flakes.

2 Heat a non-stick or wellseasoned cast-iron frying pan over medium-high heat and add oil and 20gm butter. When the butter is foaming (1-2 minutes), add mushrooms and garlic, season to taste, and sauté until softened (2-4 minutes). Add remaining butter, wait until it’s foaming (1-2 minutes), then pour in egg mixture. Move about with a fork briefly, then reduce heat to medium and cook until almost set underneath (1-2 minutes). Place a plate over the pan, then carefully invert the pan so the frittata is on the plate uncookedside down. Return pan to heat, carefully slide frittata back in and cook briefly until just set

(1-2 minutes; alternatively, finish in a 180°C oven for 2-3 minutes). Serve with toasted sourdough and topped with extra parmesan.