We love eggs! They are so versatile… and we also love the magic combination of eggs with mushrooms… this recipe has heaps of different things to do so great for budding chefs! The original also calls for spinach but we had heaps of rocket to use instead – the pepperiness isn’t so obvious once the rocket has wilted…
Fresh from the garden: spring onions, mushrooms, rocket, thyme, eggs
Recipe source: adapted from a recipe by Martha Stewart
Serves: 12 frittate or about 30 small
What to do:
- Preheat the oven to 180C. Lightly grease the muffin tin holes with a pastry brush and a teaspoon or 2 of olive oil.
- Wash the spring onions, stripping the first layer off and trimming any dried-up ugly parts. Thinly slice the white & green parts but keep them in separate bowls.
- Wipe the mushrooms with a piece of paper towel – do not wash them! Slice finely.
- Wash and spin-dry the rocket. Roll it up & slice into thin ribbons.
- Wash and wipe the thyme dry, then strip from the stalks.
- In the frying pan, heat oil over medium-high heat; cook the white parts of spring onions, stirring for 1 minute. Add the mushrooms, thyme, pepper and salt and cook on a low heat, stirring occasionally until no liquid remains and mushrooms are light golden for about 5 minutes.
- Stir in the rocket and cook, stirring, until wilted for about 1 minute. Remove from heat and then stir in the green parts of green onions. Divide among the muffin cups and set aside.
- Break the eggs into a large bowl and whisk lightly, then add the milk and beat again. Spoon the egg mixture evenly among muffin cups. Weigh the feta cheese & then crumble it up and then sprinkle into each hole.
- Bake in 180C oven until edges are set, about 10 minutes for the large (or 7-8 minutes for the small) then let cool in pan on rack for a few minutes.
- Divide among serving plates. Yum!
Notes: Why do we separate the spring onion parts? Why shouldn’t we wash mushrooms?What does thyme smell like? Where does the word frittate come from?