Mushroom, Silverbeet and Feta Frittata
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