Wild Mushroom Frittata with Fresh Mint

Ingredients for Wild Mushroom Frittata with Fresh Mint

• 2 tablespoons olive oil

• 450g assorted fresh wild mushrooms, thinly sliced

• 1 garlic clove, minced

• 6 large eggs

• 30g freshly grated Parmesan cheese (about 20g )

• 4 teaspoons minced fresh mint

• 1/2 teaspoons salt

How to make Wild Mushroom Frittata with Fresh Mint

Position oven rack 8 inches from grill heat source; preheat grill. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.

Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoons salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but centre is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Grill until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.