Shaping up for summer is now entering the critical stages with the warm weather fast approaching. Here at Artisan Traveller we are looking to swing towards the healthier options when it comes to breakfast.
This is very much a ‘left-overs’ kind of breakfast. Often there’s a spare courgette or a few mushrooms left in the pack that you couldn’t be bothered to slice up for the previous night’s meal – believe me, we’ve all been there.
So with these leftovers at my disposal, I put together this neat little omelette or, to make it sound a little more posh, ‘Frittata’. A simple arrangement of courgette, mushrooms, thyme, garlic, parsley and eggs.
Here’s what you will need…
1 tbsp Olive Oil
1 Courgette, grated
A handful of Chestnut Mushrooms, finely sliced
1 Clove of Garlic, peeled and finely chopped or crushed
1 Sprig of thyme, or ½ tsp dried
1 Sprig of Parsley or ½ tsp dried
3 Large Eggs
1. Begin by placing a non-stick pan over a high heat. Add half of the olive oil and add in the courgettes, garlic and mushrooms. Fry until softened and slightly coloured, around 3-5 minutes.
2. Add in the thyme and parsley, stir and add a pinch of salt and pepper. Fry the mixture until very little liquid remains. The mushrooms and courgettes naturally will produce a lot of water so by frying at a high heat this will evaporate for the most part.
3. Remove the pan from the heat and allow the courgette and mushroom mixture to cool slightly, around 5 minutes is fine.
4. Whisk the eggs in a bowl using a fork or whisk. Pour the courgette and mushroom mixture into the eggs and mix to combine. Use a spatula to get all the remaining contents from the pan into the bowl.
5. Pour the remaining olive oil into the pan and ensure that the base is entirely covered. Set the pan back over a high heat and pour in the mixture from the bowl. Immediately turn the heat down to low and run the spatula around the edges of the omelette to ensure that it releases from the sides of the pan.
6. Preheat the grill to high and after the frittata has been cooking for 5 minutes, place the pan under the grill. If your pan handle is plastic, ensure that this is away from the heat of the grill. Grill the top for around 5 minutes or until the egg is set and slightly golden in colour.
7. Slice up your frittata and enjoy!