Food & Wine
Frittata with grilled field mushrooms and kikorangi
The earthy flavours of the field mushrooms combine with the boldness of the kikorangi cheese to make a frittata you’ll want to try time and time again.
Serves: 4
Ingredients:
- 4-6 large flat field mushrooms, cut into 5mm slices
- 2 tablespoons olive oil plus extra for brushing
- 1 clove garlic, cut into slivers
- 6 small new potatoes, scrubbed
- 25g butter
- 1 tablespoon chopped oregano leaves
- 8 free-range eggs (size 6), whisked with 2 tablespoons water
- 100g Kikorangi or crumbly blue vein cheese
Method:
- Preheat the grill to moderate. Place the mushroom slices on a baking tray then brush with oil and top with garlic slivers. Grill for 5 minutes or until tender, turning them once.
- Preheat the oven to 160°C. Using a mandoline or sharp knife, cut the potatoes into thin, 1mm-2mm discs then cook for 1 minute in boiling salted water.
- Drain and cool under cold running water in a sieve.
- Melt the butter and 2 tablespoons oil in a large ovenproof frying pan until bubbling then add the cooled potatoes and oregano.
- Fry until the potato edges start to brown then turn them and top with the mushrooms.
- Pour the eggs over the mushrooms then crumble the cheese over.
- Put the frying pan in the centre of the oven then cook for 15 minutes or until golden, slightly puffy and set. Allow to cool slightly before serving with the following salad.
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