Mushroom and goat’s curd frittata

AT A GLANCE

  • Serves 2 people

  • 1½ tbsp olive oil
  • 60 gm butter, diced
  • 200 gm field or pine mushrooms, cut into wedges
  • 1 garlic clove, finely chopped
  • 150 gm spinach (about ½ bunch), trimmed
  • 6 eggs
  • 100 gm crème fraîche
  • Finely grated rind and juice of ½ lemon
  • 20 gm finely grated pecorino, plus extra (optional), to serve
  • 50 gm goat’s curd, plus extra (optional), to serve
01   Preheat oven to 160C. Heat oil and half the butter in an ovenproof frying pan over medium-high heat until butter foams, add mushrooms and garlic and sauté until tender (1-2 minutes), then transfer to a bowl. Add spinach to pan, toss until just wilted (1 minute), then transfer to bowl. Wipe out pan, return to heat, add remaining butter and heat until foaming. Whisk eggs, crème fraîche, rind, juice and pecorino in a bowl to combine and season generously to taste. Add to pan, scatter mushrooms and spinach over, dollop with curd and cook until base begins to set (1-2 minutes), then transfer to oven and bake until golden and just cooked through (10-12 minutes).
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