Mush­room, Silverbeet and Feta Frit­tata

Dish - Everyday Dish - - Mains -

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 too.

This en­ables them to cook more evenly.

Pre­heat the grill to its high­est set­ting.

Trim the mush­room stalks so they don’t stick above the rim. Heat 1 ta­ble­spoon of the oil and the knob of but­ter in a large sauté pan (I used a 30cm pan) and cook the mush­rooms on both sides un­til golden and just ten­der. Re­move from the pan and set aside.

Add the re­main­ing oil, the gar­lic and 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. Serves 4–6

MUSH­ROOM, SILVERBEET AND FETA FRIT­TATA

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