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    Mushroom and Sage Frittata

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    Mushroom and Sage Frittata

    • Gluten Free
    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 25g butter
    • 1 red onion, thinly sliced
    • 250g punnet Waitrose Organic Crimini Mushrooms, trimmed and wiped
    • 4 large eggs
    • 2 tbsp fresh, finely chopped sage
    • 1 tbsp freshly grated Parmigiano Reggiano


    1. Preheat the grill to its highest setting. Melt the butter in a medium frying pan, add the onion and cook over a low heat for 6-7 minutes. Stir in the mushrooms, cover with a small piece of damp greaseproof paper and cook for a further 2-3 minutes.
    2. Whisk the eggs, sage and seasoning together until frothy. Remove the paper from the mushrooms and stir over a high heat for 1 minute to allow any moisture to evaporate. Lower the heat and pour over the egg mixture, stirring to ensure that it is evenly distributed around the mushrooms. Cook over a very low heat for 2-3 minutes or until the egg is set around the edge of the frying pan.
    3. Sprinkle the Parmigiano Reggiano over the top and place on a low shelf under the grill. Cook for 1-2 minutes or until the egg is set in the middle and the top is golden brown. Allow to stand for 1 minute, then cut into wedges before serving with a mixed leaf salad.

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