Recipe

Wild mushroom and green onion frittata

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Wild mushroom and green onion frittata
  • 10 eggs
  • 1/2 cup (120g) sour cream
  • 1/2 cup (40g) parmesan, finely grated
  • 1 tablespoon olive oil
  • 3 green onions, chopped on the diagonal
  • 1 clove garlic, crushed
  • 200 gram mixed mushrooms, sliced thinly

Method

Wild mushroom and green onion frittata
  • 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.

Notes

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.

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