Mushroom frittata recipe

Just like an omelette, this tasty mushroom frittata recipe is enriched with additional ingredients to make a great breakfast, lunch or even a hearty evening dinner if you wanted to serve it with potatoes and a salad. it only takes thirty minutes to make this dish which serves 4-6 people, and at only 257 calories a serving what are you waiting for!

Ingredients

• A knob of butter
• 350g (12oz) brown closed cup mushrooms
• 1 small clove garlic, crushed
• 8 eggs, beaten
• Pinch of freshly ground nutmeg
• 50g (2oz) Gruyère cheese
• Salt and freshly ground black pepper

Method

1. Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
2. Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
3. Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
4. Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.