Porcini and potato frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Porcini mushrooms150 g
• Potatoes180 g
• Garlic1 clove
• Parsley5 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: September – November

Method

1. Put a small pan of water on to boil. Meanwhile peel the potatoes and slice them about 3 mm thick; when the water boils, salt it and cook them for 6 minutes, until tender but whole, then drain.
2. Clean the porcini without washing them: scrape the stalk with a small knife, wipe them with a damp cloth and slice them about half a centimetre thick. Chop the parsley.
3. Heat the oil in a non-stick frying pan over medium-high heat with the crushed garlic, add the porcini and sauté for 6 minutes, until golden and they have released their liquid; salt, remove the garlic and add the potatoes and parsley.
4. Beat the eggs and egg whites with the grated Parmigiano Reggiano, salt and pepper and pour them into the pan, spreading the mushrooms and potatoes evenly.
5. Cover and cook over low heat for 8 minutes, until the top is almost set. Flip the frittata with a plate and cook for another 2 minutes, until golden on both sides, then serve.