Mushroom, spinach and Grana Padano frittata

Ingredients

For 1 serving

• Eggs2
• Button mushrooms100 g
• Spinach60 g
• Grana Padano10 g
• Rye bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. Clean the button mushrooms by wiping them with a damp cloth (don't soak them, they absorb water), trim the earthy base of the stems and slice them about 3 mm thick. Wash and drain the spinach well.
2. Heat the oil in a non-stick pan over medium-high heat and sauté the mushrooms for 5 minutes with a pinch of salt, until golden and their liquid has evaporated.
3. Add the spinach and stir for 1–2 minutes, until wilted; spread the vegetables over the base.
4. Meanwhile, beat the eggs with the grated Grana Padano and a pinch of salt.
5. Pour the eggs into the pan, turn the heat to low, cover and cook for 5 minutes, until the top is almost set.
6. Flip the frittata using the lid, cook for 1 more minute, until golden, and serve with the rye bread.