Monday, February 20, 2012

Mushroom & Tomato Frittata

I'm still a little shocked at how easy and quick and tasty this recipe is!
It's a new favourite!!
I found it on Taste.com.au and changed a few things.
I added some bacon, changed the parsley to coriander and cooked it in the oven because I don't have a grill.

from Taste.com.au
 
Serves 4


Get This - 

    • 20g butter
    • 200g Swiss brown mushrooms, thickly sliced
    • 2 vine-ripened tomatoes, cut into wedges
    • 4 eggs
    • 75g mature cheddar, coarsely grated
    • 2 bacon rashers, diced
    • 1/4 cup fresh coriander roughly chopped
Do This -
  1. Preheat the grill to high or the oven to 180deg.
  2. Melt the butter in a non-stick frypan over medium heat. Add the sliced mushrooms, bacon and tomato wedges, and cook, stirring, for 3-4 minutes until tomato and mushrooms have softened.
  3. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, coriander, and the mushroom and tomato mixture. Season with salt and pepper.
  4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Or pour the mixture into a flan/quiche dish and bake in the oven for 30 - 40 minutes until just set and top is golden.
  5. Serve with your favourite salad.

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