Mushroom frittata with cherry tomatoes and basil recipe
This is an ideal meal if you are convalescing. Like other mushrooms, morels (Morchella esculenta) are rich in the essential amino acids that the body needs to build protein, while shiitake and crimini mushrooms help improve digestion and have anti-inflammatory properties. Wash the morels thoroughly under running water, as their sponge-like caps often contain soil and grit.
Ingredients
- 0.5 tbsp ghee, or clarified butter, for greasing
- 200 g ripe cherry tomatoes
- 1 pinch salt and freshly ground black pepper
- 1 tbsp freshly chopped basil leaves, to garnish
- 0.5 tbsp ghee, or clarified butter, for greasing
- 7.1 oz ripe cherry tomatoes
- 1 pinch salt and freshly ground black pepper
- 1 tbsp freshly chopped basil leaves, to garnish
- 0.5 tbsp ghee, or clarified butter, for greasing
- 7.1 oz ripe cherry tomatoes
- 1 pinch salt and freshly ground black pepper
- 1 tbsp freshly chopped basil leaves, to garnish
- 25 g dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
- 100 g shiitake mushrooms, sliced
- 100 g crimini mushrooms, sliced
- 2 tbsp ghee
- 1 pinch salt and freshly ground black pepper
- 2 tbsp finely chopped chives
- 8 eggs, beaten
- 3 tbsp crème fraîche
- 0.9 oz dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
- 3.5 oz shiitake mushrooms, sliced
- 3.5 oz crimini mushrooms, sliced
- 2 tbsp ghee
- 1 pinch salt and freshly ground black pepper
- 2 tbsp finely chopped chives
- 8 eggs, beaten
- 3 tbsp crème fraîche
- 0.9 oz dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
- 3.5 oz shiitake mushrooms, sliced
- 3.5 oz crimini mushrooms, sliced
- 2 tbsp ghee
- 1 pinch salt and freshly ground black pepper
- 2 tbsp finely chopped chives
- 8 eggs, beaten
- 3 tbsp crème fraîche
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C (350°F/Gas 4). To braise the tomatoes, grease a baking tray with the ghee, add the cherry tomatoes, season with salt and black pepper, and cook in the oven for 8–10 minutes or until the tomatoes are cooked.
- Meanwhile, place a large, non-stick frying pan over a medium heat and dry-fry all the mushrooms for 1–2 minutes to enhance their flavour, and allow them to release some of their moisture. Add 1 tablespoon of the ghee, allow to melt, and sauté the mushrooms for 3–5 minutes, adding salt and black pepper to taste. Add half the chopped chives to the mushrooms, reserving the rest to use as a garnish. Remove the mushrooms from the pan and set aside.
- Beat together the eggs and crème fraîche in a medium bowl with a little more salt and black pepper to taste. Melt the remaining tablespoon of ghee in the pan and pour in the egg mixture. Cook for 2–3 minutes over a low heat until the base is firm, then add the mushrooms and cover with a lid to cook for 3–5 minutes, until both the base and top of the frittata are set.
- To serve, sprinkle the frittata with the rest of the chives, divide between 4 serving plates, and add the braised cherry tomatoes. Garnish the tomatoes with the basil and serve immediately.
Recipe taken from Neal's Yard Remedies Healing Foods, published by DK, £16.99, dk.com
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