Porcini and parsley frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Porcini mushrooms100 g
• Garlic1 clove
• Parsley4 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: September – November

Method

1. Clean the porcini with a damp cloth and scrape the base of the stems with a small knife, without rinsing them; slice them about half a centimetre thick. Crush the garlic clove and chop the parsley.
2. Heat the oil in a non-stick frying pan over medium-high heat with the garlic and sauté the porcini for 5 minutes, until golden and they have released their water; remove the garlic and, off the heat, stir in the parsley.
3. Meanwhile beat the eggs and egg white with salt and pepper.
4. Pour the eggs over the mushrooms, lower the heat, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using a plate, cook for 1 more minute until golden and serve with the wholemeal bread.