By Drum Digital
04 October 2016

Cut up and you’re ready for the road

By Hope Malau

Preparation: 5 min

Cooking: 13 min

Serves: 4 - 6

30 ml (2 T) olive oil

250g mushrooms, sliced

Salt and pepper

2 garlic cloves, minced

2 handfuls baby spinach, rinsed

8 eggs

60 ml (¼ cup) Parmesan, grated

  1. Heat olive oil over medium-high heat in a non-stick pan and add the mushrooms. Cook, stirring until they begin to soften. Add salt, pepper and the garlic, and stir together until the garlic is fragrant.
  2. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
  3. Beat the eggs in a large bowl. Stir in salt and pepper to taste. Add the Parmesan if desired.
  4. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface.
  5. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover and cook for 3 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelette with a spatula until cooked.

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