Mushroom Frittata

A cup of chopped mushrooms
4 eggs
1 clove of garlic
Fresh thyme
Grated parmesan cheese
Stuff from the fridge: we used some leftover sweet potato from last night’s dinner, frozen peas and fetta cheese.

Pre-heat your oven to 180c. 

In a small non-stick pan with an oven-safe handle, sauté the chopped mushrooms with a smashed garlic clove in some olive oil until nice and golden, but not dry. Remove the garlic clove and season with plenty of pepper and some salt depending on your child’s age. Just a pinch J

Beat the eggs and mix in some cheese, I put in a little parmesan. Pour over the mushrooms and mix to combine. Quickly add in the stuff from the fridge and stir again. Let it sit on the stove until you can see the edges start to get crispy and come away from the pan. Pop in the oven for around 5 minutes.

Remove from the oven and let cool for a few minutes before turning out on to a plate. We served this with some boiled broccoli and some leftover sugo from the previous night’s dinner. This will do two generous serves. Enjoy!

This recipe appears in our Family #8 profile here.