Mushroom and cheese griller frittata
Preparation Time: 10 Minutes
Cook Time: 20 - 30 minutes
Serves: Serves 4 - 6
Scrumptious and healthy.
Ingredients
45ml butter or margarine
1 medium onion, coarsely chopped
125g portabellini mushrooms, coarsely chopped
3 (about 200 g) cheese griller sausages, sliced
45ml Snowflake cake flour
250ml milk
125ml (50 g) grated cheddar cheese
5ml sugar
30ml chopped fresh mixed herbs or 10 ml dried
3 extra-large eggs, beaten
Salt and freshly ground black pepper to taste
50g (about 6) sundried tomatoes in oil, drained and coarsely chopped (optional)
Method
- Melt butter in a medium, heavy-based saucepan. Add onion, mushrooms and sausages and fry lightly. Add flour and heat for about 1 minutes. Add milk and cook over medium heat, stirring constantly, until sauce has thickened. Cool slightly.
- Add beaten eggs, cheese, sugar, herbs and seasoning and mix well. Add sundried tomatoes.
- Spoon mixture into a greased 23 cm ovenproof tart dish. Bake in a preheated oven at 160 °C for 20 - 30 minutes, or until set. Cut into squares of wedges.
