This frittata takes a little bit of time if you want it to taste the best, but having said that you can literally just throw it together if you’re running low on time. A fast, “fancy” version and a quick basic version are both provided. Each frittata serves 3.
- 6 whole eggs
- 2 punnets of washed cherry tomotoes
- One cup of spinach
- One handful of fresh basil leaves
- Half a bulb of roasted garlic OR crushed garlic
- 4-5 field mushrooms, roughly chopped
- 3 servings (60g) of hard goat’s cheese
Method to make it “fancy”:
Roast the whole mushrooms, tomatoes and the whole garlic bulb on a tray with baking paper (no need for oil) for 25-30 minutes on 185 degrees. Leave to cool, chop the mushrooms and extract half of the roasted garlic bulbs from the casings and then make as per instructions below.
Whisk the eggs and season well, before adding the garlic and continuing to whisk until fluffy. Fold in the tomato, chopped mushrooms (roasted or fresh), spinach and herbs and pour into a hot frying pan. Cook until the egg has mostly set before spreading the cheese evenly around the top and placing under a hot grill. The frittata is cooked once the cheese has melted and all the egg is firm.