This is an Italian omelette enriched with vegetables and sometimes meat. In my family frittata is a dish served for breakfast – it’s very easy to make and it keeps you full until lunchtime.
My favourite combination of vegetables for this omelette is leeks, mushrooms and potato, but very often I use leftover from last night dinner. Use any mushrooms you fancy for, but I personally prefer oysters, chanterelles (those are quite tricky to find) and white buttons.
Frying the mushrooms on a dry pan releases their moisture and delicate nutty flavours. Thinly and evenly slices potatoes will make them quicker to get soft without frying mushrooms for unnecessary long time.
Beat the eggs together with the yogurt and season with salt. Put a pan in a preheated oven for 10-12 mins.
At the same time put the tomatoes on an oven safe dish and leave in the oven for 10 mins until soft and sweet.
Serve with a drizzle of olive oil, fresh chopped coriander and black coarse pepper.
- 100 g mixed mushrooms
- 1 large potato, halved and thinly sliced
- 1/2 leek, sliced
- 2 tsp frying oil
- generous pinch of salt and pepper
- 1 tsp ground paprika
- 4 eggs, beaten
- 1 heaped tbsp full-fat plain yogurt
- 150 g cherry tomatoes
- olive oil for drizzling
- 1 tbsp fresh chives, finely chopped
- Preheat the oven to 200C.
- Heat a medium oven safe frying pan over medium heat.
- Dry-fry the mushrooms for 1-2 mins to allow them to release moisture.
- Add the potato and leek, simmer for 5-7 mins. Add a little bit liquid if needed.
- Add the oil and sauté the vegetables for 5-10 mins or until potato is caramelised.
- Season with salt and pepper. Add ground paprika. Cover a lid and cook until potato are soft.
- Beat together the eggs and yogurt with a little salt and pour over the vegetables.
- Place in the oven for 10-12 mins until cooked.
- At the same time place the tomatoes in an oven safe dish and put in the oven for 10-12 mins or until the tomatoes are cooked.
- Serve with a drizzle of olive oil, chopped fresh chives and braised tomatoes.