The Italian answer to our omelette is typically filled with lots of good things from the vegetable kingdom. Here, mushrooms are the main ingredient, accompanied by spring onions, semi-sun-dried tomatoes, parmesan and fried pancetta. If you can't find the latter, you can replace it with bacon.
Enjoy the frittata as it is, or together with a simple green salad with vinaigrette.
Serves 4
Ingredients
1 clove garlic
1 bunch spring onions
500 g mixed mushrooms
200 g semi-sun-dried tomatoes
75 g parmesan
100 g pancetta
Olive oil
8 eggs
1 dl milk
Salt and pepper
Instructions
Peel and chop the garlic, and cut the spring onions. Clean the mushrooms and cut them into bite-sized pieces. Drain the liquid from the semi-sun-dried tomatoes and grate the parmesan.
Fry the pancetta in a dry pan until it is almost crispy. Drain on kitchen paper.
Fry the mushrooms in olive oil in an oven-safe pan until they release liquid and take on colour. Add a little extra oil to the pan and add the garlic and spring onions. Continue frying for 1-2 minutes, then add the pancetta and semi-sun-dried tomatoes.
Lightly whisk the eggs with milk, parmesan, salt and pepper, and pour into the pan. Place it in the oven at 180 degrees (fan-assisted) for 20-25 minutes, until it is golden and set in the middle.
Serve optionally with a green salad.
