Mushroom and Cheese Frittata

Mushroom and Cheese Frittata

Ingredients 8 eggs ¼ cup 2% low-fat milk ¼ cup grated parmesan cheese 1 teaspoon dried sage ¼ teaspoon ground pepper 2 tablespoons olive oil or 2 tablespoons butter 1 medium onion, diced ½ cup red pepper (bell pepper), diced ±225g sliced small mushrooms 2 garlic cloves, minced 2 tablespoons minced parsley (optional) 3⁄4 cup…

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 Method 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…

Mushroom and mixed herb omelette

Mushroom and mixed herb omelette

Ingredients (2 servings) 40g butter 200g button mushrooms, sliced 1 garlic clove, crushed 2 teaspoons finely chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon rind 4 eggs 50g feta, crumbled Method Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Bake…

Leek, mushroom and feta frittata

Leek, mushroom and feta frittata

Ingredients (4 servings) 25g butter, chopped 1 large leek, halved, washed, thinly sliced 200g button mushrooms, thinly sliced 2 garlic cloves, crushed 200g feta, crumbled 1 tablespoon fresh oregano leaves 8 eggs, lightly beaten 1/3 cup pure cream Method Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) pan. Line base and…