Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.In a medium size bowl, whisk eggs, cream and cheese for about 2-3 minutes, or until combined.
3.Heat oil in an ovenproof frying pan over medium heat. Cook onion and garlic, stirring, for about 1-2 minutes, or until garlic is fragrant.
4.Remove pan from heat; stir in mushrooms for 1-2 minutes, or until combined.
5.Pour egg mixture over mushroom mixture. Cook over medium heat for about 2-3 minutes, or until sides begin to set.
6.Transfer pan to oven; bake frittata for about 20 minutes, or until centre is set and top is lightly browned.
7.To serve, cut frittata into wedges.
You need an ovenproof frying pan for this recipe as it goes into the oven; or cover the handle with a few layers of foil to protect it from the heat. We used a mix of oyster, shiitake, swiss and portobello mushrooms.
Note
