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Mushroon & garlic frittata
Mushroon & garlic frittata
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Prep Time:
5 minutes
Cook Time:
17 minutes
Total Time:
22 minutes
Ingredients:
  • 20g (1 tbsp) butter
  • 140g button mushrooms, halved if large
  • 2 garlic cloves, crushed
  • 82.50 ml roughly chopped fresh continental parsley
  • 4 eggs, lightly whisked
  • 41.20 gm milk
  • Salt & freshly ground black pepper
  • 40g snow pea sprouts, to serve
  • 13.80 gm olive oil
  • 2 tsp balsamic vinegar
Instructions:
  • In a 16cm non-stick frying pan over medium heat, melt butter. Add mushrooms and garlic, cook for 3-4 minutes while stirring until mushrooms soften slightly. Mix in the parsley.
  • In a bowl, combine eggs, milk, salt, and pepper. Pour mixture evenly over the mushrooms. Cook over low heat for 7-8 minutes until the frittata is nearly set.
  • Preheat the grill on medium heat. Place the frittata under the grill and cook until set and golden brown, about 2-3 minutes. Let it rest for 5 minutes before cutting into wedges. Mix the oil, vinegar, salt, and pepper in a small jug.
  • Garnish the frittata with snow pea sprouts and a generous drizzle of the dressing before serving.

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