Mushroom Frittata

P15 minutes C35 minutes S6


20ml Always Fresh Extra Virgin Olive Oil
20g Riviana Minced Garlic
150g sliced salami, shredded
1 red capsicum, deseeded and diced
200g Riviana Pieces and Stems Champignons, drained
150g Riviana Pitted Green Olives
16 eggs
40ml milk
100g cheddar cheese, shredded
100g Romano cheese, grated
salt and freshly ground black pepper, to taste
250g drained bocconcini, sliced
200g Asparagus spears, drained.


Heat oil in a 26cm non stick frying pan and sauté garlic, salami and capsicum on medium heat for 1–2 minutes. Add champignons and olives.


Beat together eggs, milk, cheddar cheese, 80g Romano and season to taste.


Pour egg mixture into the pan and cook over low to medium heat for 8–10 minutes or until the underside is golden and mixture has begun to set.


Top with bocconcini and asparagus spears, sprinkle with remaining Romano and place under a medium heat salamander for a further 5–8 minutes or until top is golden and mixture has completely set.


Cover with foil and allow to stand for 5 minutes. Cut into wedges as required and serve with a crisp garden salad and crusty bread.


Tip: This frittata is ideal to serve hot or cold as an entrée or main.Frittatas are an ideal way to use leftover vegetables or cheeses.For a creamier, rich frittata substitute cream for the milk.For a lower fat frittata use low fat cheese and skim milk.

Products used