“My frittata makes mushrooms the star of the dish. Not only do they add a whole load of flavour, but they have a deliciously meaty texture. I’ve buddied them up with a little cheese, garlic and crispy kale for a beautiful, simple dish – happy days!”
20 mins to prepare and 10 mins to cook
- 400g mixed mushrooms
- 100g curly kale
- 1 tbsp olive oil
- 4 spring onions
- 75g cottage cheese
- 40g reduced-fat Cheddar
- 3 garlic cloves
- 8 large free-range eggs
- 2 beef tomatoes
- extra virgin olive oil
- 15g fresh basil
- Preheat the oven to gas 6, 200°C, fan 180°C. Slice or tear the mushrooms into a 26cm nonstick ovenproof frying pan and dry-fry on a medium heat for 5 mins or until slightly charred, then remove to a plate – you may need to work in batches.
- Put the kale in a bowl, drizzle over ½ a tbsp olive oil and add a small pinch of salt. Toss together, then give the leaves a scrunch with your hands.
- Trim and finely slice the spring onions, then tip into the bowl with the cottage cheese. Finely grate in the Cheddar, season with pepper and mix well.
- Finely slice the garlic, add to the pan with ½ tbsp olive oil and cook for 2 mins or until golden. Add the mushrooms and season.
- Lightly beat the eggs, then pour into the pan, moving the egg around with a spatula for 1 min before allowing it to settle. Arrange the kale over the top, pushing it into the egg a little. Dollop over spoons of the cheese mixture, then transfer to the oven for 10 mins or until golden and nicely set.
- Slice the tomatoes and arrange on a plate. Drizzle with the extra-virgin olive oil, season to taste and pick over the basil leaves.
- Loosen the edges of the frittata with a spatula, then slide onto a board. Serve in wedges with the fresh tomato salad.
Jamie’s tip: “OK, so bacon in a frittata is a classic, but the mushrooms give such a gorgeous, meaty texture – trust me, you won’t miss the meat!”