Mushroom and cheddar fritatta with rocket side salad

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
3 tbsp vegetable oil
280g mushrooms, chopped
Salt and freshly ground black pepper
1 medium onion, chopped
8 eggs
4 egg whites
Couple pinches salt
10 grinds black pepper
125g grated sharp Cheddar
Rocket salad, recipe follows

For the rocket salad

1 large bunch rocket leaves, washed and dried
60ml olive oil
1 lemon, juiced
1) Preheat the oven grill and set the rack about 10cm to 12cm from the heat source.

2) Heat the oil in large ovenproof nonstick skillet over a medium-high heat. Saute the mushrooms until browned, seasoning with salt and pepper. Add the onion and saute until tender.

3) Whisk the eggs, egg whites, salt and pepper in a medium bowl. Pour over the vegetables in the skillet and mix gently. Reduce the heat to medium-low, cover the skillet, and cook until the eggs are set around the edges, about 4 to 5 minutes.

4) Sprinkle with cheese and then place the skillet under the grill and cook until the cheese is melted and just browned, about 2 minutes. Let the frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.

For the salad:
1) Combine all ingredients in a large bowl.

2) Toss to coat leaves with dressing and serve with the frittata.

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