Ingredients:
200 g button mushrooms, sliced
68 large eggs
¼ cup cup cream
¼ cup grated parmesan cheese
Salt and pepper to taste
¼ cup semi dried tomatoes, roughly chopped
1 tbsp semi dried tomato oil
¼ cup char-grilled capsicum, roughly chopped
¼ cup basil pesto
1012 pieces baby boconccini, torn
Rocket, to serve
Fresh basil leaves, to serve
1
Preheat the oven to 180℃ and grease an ovenproof dish.
2
In a medium skillet, over medium heat, add the semi dried tomato oil and mushrooms. Cook for 3-4 minutes or until tender.
3
Place the eggs, cream, and parmesan cheese in a bowl. Season with salt and pepper. Whisk to combine.
4
To assemble the frittata, arrange the cooked mushrooms on the base of the prepared dish. Gently pour the egg mixture over the top. Arrange the semi dried tomatoes and capsicum, then top with torn bocconcini and small dollops of pesto. Arrange basil leaves on top.
5
Bake the frittata for 25-30 minutes or until just set at the centre.
6
Remove from the oven and allow to cool for 5-10 minutes.
7
Cut into wedges and serve with a side of rocket and additional fresh basil leaves.
Ingredients
Ingredients:
200 g button mushrooms, sliced
68 large eggs
¼ cup cup cream
¼ cup grated parmesan cheese
Salt and pepper to taste
¼ cup semi dried tomatoes, roughly chopped
1 tbsp semi dried tomato oil
¼ cup char-grilled capsicum, roughly chopped
¼ cup basil pesto
1012 pieces baby boconccini, torn
Rocket, to serve
Fresh basil leaves, to serve