Method

• 1.
  Preheat oven to 200 degree. Line a 23cm cake ring or springform pan with a generous amount of baking paper, leaving excess paper to overhang.
• 2.
  Whisk together eggs and cream and season with sea salt and pepper. Spread one tub of mushroom pate into base of the lined pan. Melt butter in a large non-stick frypan over low heat. When butter is sizzling, pour egg mixture into pan. Use a spatula to bring mixture to centre until it just starts to form gentle curds and becomes partially set. Pour into the prepared pan and dot spoonfuls of the remaining pate on top. Bake in oven for about 5 minutes (this varies depending on how cooked the egg is). Set aside to cool slightly, then carefully use the paper to lift the frittata from the pan. Place on a board and serve.