Ingredients

The following ingredients have 6 Servings
  • 1 small onion
  • 100 g button mushrooms
  • 100 g baby chestnut mushrooms
  • 6 eggs
  • 40 g cheddar cheese
  • 65 g soft goats’ cheese
  • Oil for frying

Instruction

  • Dice and fry the onion in a large pan until translucent.
  • While the onion is cooking, slice the mushrooms, then add to the pan. Season and fry. (Using a large pan allows the liquid in the mushrooms to evaporate easily.) Cook until the mushrooms are coloured.
  • Break the eggs in a bowl, and grate in the cheddar cheese, mix well.
  • Dry the mushroom and onion mix with some kitchen paper, and transfer to an oiled 8” frying pan.
  • Pour over the egg and cheese mix, and dot the top of the mixture with 1 cm cubes of goat's cheese.
  • Cook on a low heat until the frittata is cooked around the edges of the pan, but is still liquid in the middle.
  • Finish under the grill. The frittata is cooked when the top has browned and puffed up.
  • Run a knife round the edge of the pan and flip out onto a plate or serving board.