Pepper and Wild Mushroom Frittata
This is a flat Italian omelette, usually cooked on both sides. Try any assortment of fresh vegetables, meat or fish
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 10 - 15 minutes
Ingredients
1 red pepper
1 yellow pepper
2 tablespoons olive oil
pinch salt and pepper
1 tablespoon olive oil
1 red onion - sliced
1 clove garlic - crushed
1/2 tablespoon chopped oregano fresh or 1/4 teaspoon dried
4 oz /110g Italian mushrooms - washed and sliced
knob / 15g butter
5 large eggs - lightly beaten
3 tablespoons milk
1 oz / 30g Fontini cheese - grated
1/4 oz/ 10g grated Parmesan
Method
- Roast the peppers whole on a tray, drizzled with the olive oil and seasoned approx. 30-40
minutes - till charred and soft.
- Cool slightly- de-seed, remove stalk and peel of the skin- slice in to strips - set aside
- In a medium sized oven proof frying pan / omelette pan –
- Add the olive oil
- Sauté till soft but with out colour the onion, garlic and oregano
- Then add the mushroom and butter
- Cook lightly for 1- 2 minutes.
- Add the eggs and milk
- Stir round gently on high for a few minutes then turn down the heat
- Sprinkle on all the cheese
- Place the slices of pepper around the Frittata
- Either grill for a few minutes till just cooked or place in the oven for 4-5 minutes on high.
- Cool slightly before serving – can be eaten chilled