Mushroom and herb frittata
This is one of my favourite breakfasts - packed with protein and healthy fats to keep me full for hours. You can use whatever mushrooms you have to hand and any soft herbs. I will choose the herbs depending on what is available in my herb garden. Parsley and chives work particular well together in this frittata.
ingredients
serves 1
A knob of butter
Large handful of mushrooms
2-3 eggs depending on hunger levels
Large handful of soft herbs
Black pepper
method
Melt the butter over a gentle heat in a large frying pan.
Add the sliced mushrooms and cook for a few minutes.
Add the eggs to a bowl and whisk lightly with a fork.
Grind some black pepper in the eggs.
Add the eggs to the mushrooms. Swirl around to cover the base of the pan.
Add the herbs and cook over a gentle heat until the egg is cooked through.
You could finish under the grill to cook the egg thoroughly on top.
the health boost tip
Mushrooms are great addition to a healthy diet with B vitamins, selenium, copper and zinc. If you leave them out in the sun before cooking they will also absorb vitamin D from the sun just like we do.
