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Brunch-style frittata recipe

By Kate Belcher

  1. Serves 2
  2. Ready in 25 minutes
  3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
    Rating
tried and tested

Ingredients

  1. 25g butter, plus a little extra
  2. 200g chestnut mushrooms, thickly sliced
  3. 2 ripe tomatoes, cut into wedges
  4. 4 eggs
  5. 75g mature Cheddar, coarsely grated
  6. Good handful fresh parsley

Method

  1. 1. Preheat the grill to high. Melt the butter in a medium, non-stick frying pan over a medium heat. Add the chestnut mushrooms and tomatoes. Cook for 3-4 minutes, stirring constantly, until just softened. Tip into a bowl and set aside.
  2. 2. In a large bowl, lightly beat the eggs with 1 tablespoon water. Stir in the Cheddar, parsley and the mushrooms and tomatoes. Season and mix together.
  3. 3. Melt the extra butter in the frying pan over a medium-low heat. Add the egg mixture, stir briefly, then cook for 6-8 minutes, or until golden underneath and nearly set.
  4. 4. Pop under the hot grill for 3-4 minutes, until just set and turning golden on top. Slide onto a board, cut in half and serve with a dressed green salad.

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