Mushroom frittata

Method

1. Warm half of the oil in a small non-stick frying pan (about 15-20cm) with a heatproof handle over a medium heat. Add the red onion, garlic and thyme. Fry for 5 minutes or until softened but not browned.
2. Wipe the mushrooms with a clean, damp cloth to remove any excess dirt. Using a sharp knife chop them roughly. Add to the pan and fry for 5 minutes or until any excess juices have evaporated. Remove from the heat and leave to cool for 5-10 minutes.
3. In a large bowl whisk the eggs together with the parsley, and season with salt and pepper to taste. Add the cooled mushroom and onion mixture.
4. Using a piece of kitchen paper wipe any excess residue from the pan. Return to the heat and add the remaining oil. Pour in the frittata mixture and cook for 5-10 minutes or until the underside is golden. Meanwhile, preheat the grill to high.
5. Place the pan under the preheated grill for 3-5 minutes or until just golden but still a little wobbly in the middle. Remove and leave to cool in the pan for 5-10 minutes before turning out and cutting into wedges to serve.

Top tip: This frittata is great with roasted tomatoes - and you can use any mix of mushrooms, such as exotic Shiitake or oyster ones. Frittata can be served hot or cold - so if you take a packed lunch to work, why not take a slice as a change from salad? www.learndirect.co.uk/brainfood

By Jennifer Shepherd