Name: Frittatine with mushrooms and peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil, plus 2 tsp extra for eggs; 300g mixed mushrooms (such as chestnut, shimeji and king oyster), trimmed, sliced if large (see Notes); 120g pea; 40.00 ml finely chopped flat-leaf parsley; 6 eggs; 40.00 gm dry white wine; 25g parmesan

Frittatine with mushrooms and peas

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Try this quick and delightful Italian-style egg dish - a hybrid of omelette and scrambled eggs for a fluffy outcome in no time!

Ingredients:

18.20 gm olive oil, plus 2 tsp extra for eggs
300g mixed mushrooms (such as chestnut, shimeji and king oyster), trimmed, sliced if large (see Notes)
120g pea
40.00 ml finely chopped flat-leaf parsley
6 eggs
40.00 gm dry white wine
25g parmesan

Instructions:

Preheat the oven to 170°C for the perfect baking temperature.
In a pan over medium heat, heat oil. Cook mushrooms for 10 minutes until golden, tossing occasionally. Add peas and parsley, season to taste, and toss for an additional minute to heat through. Keep warm.
Whisk together eggs, white wine, 2 tablespoons Parmesan cheese, salt, and pepper in a bowl.
In a hot frypan, swirl 1 teaspoon oil to coat the bottom. Pour in half the beaten egg and let it sit for 20 seconds to lightly set the bottom. Give the egg a slow stir with a wooden spatula, allowing the uncooked parts to mix in with the heat.
Transfer the soft and wet eggs to a warm plate and keep them warm in the oven as you continue cooking with the remaining olive oil and eggs.
Top each frittatina with a spoonful of mushrooms and peas, and finish by sprinkling with the remaining parmesan before serving.

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