Mushroom frittata

I made this frittata two weeks ago over the Easter (and Passover) weekend because I was observing Passover, so not eating any bread or flour based products otherwise I might have made a quiche. I was out and about a lot over the long weekend and wanted to grab something ready prepared for quick snacks, so I made this large version with my biggest frying pan.

Ideally I think a frittata should be finished off in the oven as it rises much better that way. But I don’t have a suitable frying pan for that – even if I did I’d have to use a smaller pan to fit in my small oven. Sometimes I use a cake tin for a frittata and cook it straight in the oven like a quiche (see my asparagus frittata).

Mushrooms are not just very cheap, they are also full of flavour, especially the dried porcini mushrooms. You just need to soak the dried mushrooms in boiling water for 30 minutes. You can keep the water for stock – particularly useful if you need vegan or vegetarian stock.

Ingredients

  • 2 or 3 packets of mixed mushrooms – I used shiitake, large chestnut and baby chestnut mushrooms as well as 2 tablespoons of dried porcini mushrooms
  • 6 eggs
  • 200ml single cream
  • 50g grated cheddar cheese
  • A few sprigs of fresh thyme
  • Large knob of butter to cook the mushrooms
  • Oil to cook the frittata
  • Salt and pepper

Method

  1. Soak the dried porcini mushrooms in boiling water for 30 minutes (keep the water  for stock for another recipe).
  2. Slice the remaining mushrooms and add to a saucepan with the drained porcini mushrooms, butter and seasoning. Cook on a gentle heat with a lid on for about 5-10 minutes (shaking the pan occasionally).
  3. Beat the eggs in a bowl, add the grated cheese, cream, thyme and seasoning. Then add the cooked mushrooms.
  4. Heat the oil in a large frying pan and tip in the egg and mushroom mixture and cook gently for about 20 minutes. Finish off under a hot grill until nicely browned.  You can remove the frittata from the pan by loosening with a spatula and inverting on a plate – or if that’s too difficult just cut wedges straight from the pan.
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Dried porcini mushrooms

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Do you have a cheap, fresh and easy recipe I can try? Let me know and I’ll feature it on the site and link back to you.

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