This frittata recipe contains bok choy, shitake and oyster mushrooms and coriander, alongside other ingredients to give it an East Asian infusion. This recipe contains prawns but for a vegeterain option simply leave them out.
Prep: 15 minutes
Cook: 30 minutes
1 tbps olive oil
garlic clove, crushed
12 tiger prawns (raw), peeled
6 eggs, beaten
3 tbsp coriander, finely chopped
1 tbsp basil leaves, shredded
2 small bunches of bok choy (200g), washed, trimmed, sliced into large pieces and blanched in boiling water
150g sweet potatoes, peeled, boiled until just cooked, cooled and sliced into .5mm thick slices
150g potatoes, peeled, boiled until just cooked,cooled and sliced into .5mm thick slices
60g oyster mushrooms, large ones sliced and small left whole
60g shitake mushrooms, sliced and small ones left whole
3 spring onions finely chopped
2 plum tomatoes diced
3 tbsp parmesan, grated
pinch maldon salt and freshly ground pepper
2-3 tbsp olive oil
To Prepare: Heat a little oil in a frying pan over a moderate heat, when it is hot add the garlic and prawns and cook them stirring regularly for a couple of minutes. When the prawns are pink and cooked, remove the garlic and prawns from the pan and allow them to cool.
Place the eggs, milk, coriander, basil and spring onions in a large bowl and mix them together until well combined. Add all the remaining ingredients, including the prawns and garlic and briefly mix all the ingredients together so that they are well distributed.
To Cook: Heat the oil in a large oven proof frying pan over a moderate to high heat making sure that it coats the whole pan. When the oil is hot pour in the egg mixture, making sure it evenly fills the pan. Reduce the heat to a moderate temperature and leave it to cook for 5-7minutes (until it looks cooked around the sides and base). Place the frittata under a moderate to high grill and leave it to cook for a further 2-3 minutes until the frittata is cooked and golden. Serve.
To Serve: Serve slices of the frittata hot or cold with a little chutney and a few salad leaves or as a side dish or part of an anti pasta.