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