Comforting Italian

Frittatine with mushrooms and peas

Name: Frittatine with mushrooms and peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: /italian
Ingredients: 1 tablespoon olive oil, plus 2 teaspoons extra for eggs; 300g mixed mushrooms (such as chestnut, shimeji and king oyster), trimmed, sliced if large; 1 cup (120g) frozen peas, blanched; 2 tablespoons finely chopped flat-leaf parsley; 6 eggs; 2 tablespoons dry white wine; 1/3 cup (25g) grated parmesan

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by Jill Dupleix

Food writer

Oct 03, 2015

This is an easy-peasy Italian egg dish with an unusual technique that is part-omelette and part-scrambled eggs. It takes less than a minute to get a light, fluffy result.

1 tablespoon olive oil, plus 2 teaspoons extra for eggs
300g mixed mushrooms (such as chestnut, shimeji and king oyster), trimmed, sliced if large
1 cup (120g) frozen peas, blanched
2 tablespoons finely chopped flat-leaf parsley
6 eggs
2 tablespoons dry white wine
1/3 cup (25g) grated parmesan

Method

1.

Preheat the oven to 170°C.
2.

Heat oil in a pan over medium heat. Cook mushrooms, tossing occasionally, for 10 minutes until golden. Add peas and parsley, season to taste, then toss for 1 minute to heat through. Keep warm.
3.

Meanwhile, whisk eggs, white wine, 2 tablespoons parmesan and some salt and pepper together in a bowl.
4.

Heat 1 teaspoon oil in a small frypan over high heat, swirling to coat. Add half the egg and cook for 20 seconds, without touching it, until the bottom has lightly set. Using a wooden spatula or spoon, give the egg mixture a big slow stir, sweeping it around the pan, allowing the uncooked egg to spill over and make contact with the heat.
5.

While still soft and wet, tip the eggs onto a warm plate and keep warm in the oven while you repeat with remaining olive oil and egg.
6.

Spoon mushrooms and peas over each frittatina, then serve with remaining parmesan.