food, Recipes

Mushroom & Pasta Frittata


1 onion, chopped

6T olive oil

500g portabellini mushrooms,

brushed and sliced

2 garlic cloves, crushed

salt and milled black pepper

125g spaghettini, cooked

1/2 cup chopped Italian parsley

12 large eggs, beaten

1 cup grated imported pecorino

olive oil to drizzle

chopped parsley, to garnish



In a wide pan with a heat-proof handle, gently soften the onion in a tablespoon of oil. Add another two tablespoons of oil and the mushrooms, and increase the heat.

Stir-fry briskly until just cooked. Stir in the garlic and some seasoning, then remove from the heat.

Mix in the well-drained pasta, parsley, eggs and half a cup of pecorino. Heat the remaining oil and add the egg-pasta mixture.

Cook gently, lifting with a spatula to allow any liquid egg to run underneath. When almost set, sprinkle the rest of the cheese and some seasoning over it, and drizzle with olive oil.

Slide under a hot grill to set and brown on top.

Garnish with chopped parsley and cut into wedges for serving. Serves 4-6


This recipe originally appeared in our 2014 Food Issue



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