Garlic Mushroom Frittata
This mushroom frittata is a delightful and satisfying dish that bursts with savory flavors. The earthy mushrooms are perfectly complemented by garlic, chives, and a hint of black pepper. Baked to perfection, this frittata is a versatile dish that can be enjoyed warm or cold, making it a great option for any meal of the day. Serve it alongside a refreshing salad of crisp lettuce, juicy cherry tomatoes, and crunchy cucumber for a well-rounded and satisfying meal.
— Constant Cookbook
Ingredients
- low-calorie cooking spray
- 250g/9oz chestnut mushrooms
- 1 small garlic
- 1 tbsp thinly sliced fresh chives
- 4 large free-range eggs
- sea salt and ground black pepper
- 1 Little Gem lettuce
- 100g/3½oz cherry tomatoes
- 1/3 cucumber
Instructions
- Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldnât be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned. Tip the cooked mushrooms into a sieve over a bowl to catch any juices â you donât want the mushrooms to become soggy.
- Return all the mushrooms to the pan and stir in the garlic and chives, and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low.
- Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.
- Place the pan under the grill for 3-4 minutes, or until set.
- Combine the salad ingredients in a bowl.
- Remove from the grill and loosen the sides of the frittata with a round-bladed knife.Turn out onto a board and cut into wedges. Serve hot or cold with the salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 243kcal
- Carbohydrate Content: 3.5g
- Fat Content: 14g
- Fiber Content: 2.5g
- Protein Content: 14g
- Saturated Fat Content: 4g
- Sugar Content: 3g
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