Mushroom & tomato frittata

Mushroom & tomato frittata

Ingredients (2 servings)

30g butter

200g mushrooms, thickly sliced

2 tomatoes, cut into wedges

4 eggs

75g mature cheddar, coarsely grated

½ cup flat-leaf parsley leaves


Melt 20g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.

Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

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