Mushroom, Sage & Baby Tomato Frittata Serves 6 what you need: 6 Organic eggs 200g mushrooms, roughly chopped 10 grape cherry tomatoes, halved handful of fresh sage leaves, roughly chopped cracked black pepper 2 shallots, finely chopped 1/4 cup extra virgin olive oil 1/4 cup Parmesan cheese, finely grated what you do: in a heavy based 26 cm fry pan (preferably with an oven proof handle), cook mushrooms with olive oil on a medium heat until golden brown, turn to a low heat, add shallots & sage leaves, cook for one minute, in a large bowl lightly beat six eggs & ground black pepper add eggs to fry pan cook for a few minutes on low heat, until base is golden brown place tomato halves evenly on top of egg mixture sprinkle with parmesan cheese place in hot oven 180 deg C for 5 minutes and then finish under the grill for two minutes to give a light golden colour remove from grill & gently remove frittata from pan Serve on a wooden board cut into wedges enjoy
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