Mushroom and Feta Frittata

Mushroom and Feta Frittata Easy and Quick - the Italian version of the quiche without having to bother with crust - or is it a big baked omelette?
Servings: 4 yield(s)
Ingredients
  • 2 tbsp Olive oil
  • 250 g Mushrooms - roughly chopped
  • 35 g Shiitake Mushroom - sliced (OR 15g dried shiitake mushrooms, stems removed and soaked in ½ cup boiling water)
  • 1 bunch Spring Onions - sliced
  • 0.25 cup Semi-dried tomatoes - drained and roughly chopped
  • 4 Eggs - beaten
  • 0.5 cup Milk
  • 75 g Feta cheese - crumbled
  • 50 g Tastey cheese - grated
  • 10 Black olives - pitted and sliced
Instructions
  1. Preheat oven to 180°C (fan-forced).
  2. Heat the oil in a large pan, over a medium-high heat.
  3. Add the mushrooms and cook until browning.
  4. Lower the heat, add the spring onions and tomatoes and cook for two minutes to warm through.
  5. Transfer the mixture to a circular pie dish.
  6. Combine the beaten eggs and milk, season to taste.
  7. Pour the egg mixture into the dish.
  8. Scatter over the cheeses and olives.
  9. Place in the oven and bake for 15 to 20 minutes until set.
  10. Serve with crusty bread and a green salad.