This is an easy-peasy Italian egg dish with an unusual technique that is part-omelette and part-scrambled eggs. It takes less than a minute to get a light, fluffy result.
Ingredients
- 1 tablespoon olive oil, plus 2 teaspoons extra for eggs
- 300g mixed mushrooms (such as chestnut, shimeji and king oyster), trimmed, sliced if large (see Notes)
- 1 cup (120g) frozen peas, blanched
- 2 tablespoons finely chopped flat-leaf parsley
- 6 eggs
- 2 tablespoons dry white wine
- 1/3 cup (25g) grated parmesan
Method
- Step 1Preheat the oven to 170C.
- Step 2Heat oil in a pan over medium heat. Cook mushrooms, tossing occasionally, for 10 minutes until golden. Add peas and parsley, season to taste, then toss for 1 minute to heat through. Keep warm.
- Step 3Meanwhile, whisk eggs, white wine, 2 tablespoons parmesan and some salt and pepper together in a bowl.
- Step 4Heat 1 teaspoon oil in a small frypan over high heat, swirling to coat. Add half the egg and cook for 20 seconds, without touching it, until the bottom has lightly set. Using a wooden spatula or spoon, give the egg mixture a big slow stir, sweeping it around the pan, allowing the uncooked egg to spill over and make contact with the heat.
- Step 5While still soft and wet, tip the eggs onto a warm plate and keep warm in the oven while you repeat with remaining olive oil and egg.
- Step 6Spoon mushrooms and peas over each frittatina, then serve with remaining parmesan.
Nutrition
2138 kj
Energy
34.1g
Fat Total
9.5g
Saturated Fat
10.1g
Fibre
34.2g
Protein
576mg
Cholesterol
520mg
Sodium
9.4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: delicious.
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