Mixed Mushroom Frittata Recipe
Ingredients
| 4 eggs, lightly beaten | ||
| 1/2 cup / 125 ml / 4 fl oz skim milk | ||
| Dijon Mustard | 1 Tablespoon | |
| Dill | 2 Tablespoon, chopped | |
| black pepper | 1 | |
| Oil | 1 Tablespoon | |
| Onions spring | 4 , chopped | |
| 125 g / 4 oz oyster mushrooms | ||
| 125 g / 4 oz field mushrooms, sliced | ||
| 125 g / 4 oz button mushrooms, sliced | ||
Directions
1. Place eggs, milk, mustard, dill and black pepper to taste in a bowl and whisk to combine.
2. Heat oil in a frying pan over a medium heat, add spring onions and cook, stirring, for 2 minutes. Add oyster, field and button mushrooms and cook, stirring, for 3 minutes longer or until mushrooms are tender.
3. Pour egg mixture into pan and cook over a low heat for 5 minutes or until frittata is almost set.
4. Place pan under a preheated medium grill and cook for 3 minutes or until top is golden.
2. Heat oil in a frying pan over a medium heat, add spring onions and cook, stirring, for 2 minutes. Add oyster, field and button mushrooms and cook, stirring, for 3 minutes longer or until mushrooms are tender.
3. Pour egg mixture into pan and cook over a low heat for 5 minutes or until frittata is almost set.
4. Place pan under a preheated medium grill and cook for 3 minutes or until top is golden.
Chef
