Serves 4
Ready in 25 minutes
This frittata pretty much covers all your bases. It could be breakfast, brunch, lunch, or dinner – or even the perfect picnic partner. Packed with mushrooms, cheesy goodness, and freshly chopped herbs, it’s sure to please friends and family.
Ingredients:
Olive oil
250g button mushrooms, quartered
1 brown onion, thinly sliced
8 free-range eggs
½ cup Anchor Fresh Cream
125g Anchor Zero Lacto Cheddar Cheese, grated
1 cup finely chopped herbs (parsley, mint, basil)
50g Anchor Zero Lacto Cheddar Cheese, grated
Salt and pepper
24cm non-stick ovenproof frying pan
Method:
1. Preheat the oven grill to high.
2. Heat 1 tablespoon of olive oil in the non-stick frying pan on a medium heat. Add the mushrooms and onion and sauté for 6-8 minutes until softened.
3. In a bowl, whisk together the eggs and cream. Add a pinch each of salt and pepper then mix in the grated Anchor Tasty Cheese and the chopped herbs.
4. Pour the egg mixture into the pan, making sure it fills it all the way around, then add the additional 50g of Anchor tasty Cheese and dot it all over the top of the frittata.
5. Cook in the pan on a medium heat for 5 minutes, then place under the grill for a further 5-6 minutes or until the frittata is golden brown and the egg is cooked.
6. Slide the frittata out of the pan onto a board or platter and serve warm.
Tip: If you’re taking it on a picnic, allow it to cool completely before slicing and storing in an airtight container.
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