Garlic mushroom frittata
Method
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Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t 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 – you don’t want the mushrooms to become soggy.
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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.
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Preheat the grill to its hottest setting. Pour the eggs over the mushrooms. Cook for five minutes, or until almost set.
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Place the pan under the grill for 3-4 minutes, or until set.
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Combine the salad ingredients in a bowl.
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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.
Ingredients
- low-calorie cooking spray
- 250g/9oz chestnut mushrooms, sliced
- 1 small garlic clove, crushed
- 1 tbsp thinly sliced fresh chives
- 4 large free-range eggs, beaten
- freshly ground black pepper
For the salad
- 1 Little Gem lettuce, leaves separated
- 100g/3½oz cherry tomatoes, halved
- 1/3 cucumber, cut into chunks
Shopping List
Garlic mushroom frittata
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled