Ingredients Jump to Instructions ↓

  1. 3 tbsp vegetable oil

  2. 280g mushrooms, chopped

  3. Salt and freshly ground black pepper

  4. 1 medium onion, chopped

  5. 8 eggs

  6. 4 egg whites

  7. 100g grated mature Cheddar

  8. Rocket salad, recipe follows

  9. 1 large bunch rocket leaves, washed and dried

  10. 60ml olive oil

  11. 1 lemon, juiced

  12. 10 grinds black pepper

  13. Couple pinches salt

Instructions Jump to Ingredients ↑

  1. Mushroom and cheddar fritatta and rocket side salad 1) Preheat the oven grill and set the rack about 10 to 12-cm from the heat source.

  2. Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.

  3. Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes.

  4. Sprinkle with cheese and then place skillet under grill and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.

  5. For the salad:

  6. 1) Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.


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