Oyster mushroom and thyme frittata with polenta

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Oyster mushrooms200 g
• Thyme2 g
• Garlic1 clove
• Grana Padano10 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

Method

1. Bring the amount of water given on the polenta packet to the boil in a small pan, salt it and pour in the cornmeal in a stream, whisking; cook over low heat for the time on the packet, stirring often, until thick and coming away from the sides.
2. Meanwhile clean the oyster mushrooms with a damp cloth and tear them into strips by hand.
3. Heat the oil in a non-stick frying pan of about 20 cm over high heat with the crushed garlic and sauté the mushrooms with a pinch of salt for 6 minutes, until golden and dry; remove the garlic.
4. Beat the eggs, egg whites, grated Grana Padano and thyme leaves, pour over the mushrooms, cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for 2 more minutes, until golden.
5. Serve the frittata in wedges with the soft polenta.