- 200g chestnut mushrooms
- 6 eggs
- 1 lemon
- 1 tsp smoked paprika
- 100g cheddar
- 400g tin of butter beans
- 1 mini romaine lettuce
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Medium non-stick frying pan
- Medium ovenproof dish (optional)
- 1.
Preheat your grill to medium-high. Tear the mushrooms into small pieces. Warm a medium frying pan on a high heat for 2 mins, then drizzle in 1 tbsp olive oil. Add the mushrooms and fry for 5-6 mins, stirring, till golden and juicy.
- 2.
Meanwhile, crack the eggs into a bowl and beat them with a fork. Finely grate in the lemon zest and add 1 tsp smoked paprika with a good pinch of salt and pepper. Coarsely grate in the cheddar and beat well. Drain and rinse the butter beans.
- 3.
Tip the beans into the pan with the mushrooms and stir. Pour over the egg mixture and fold together. Leave to cook for 5 mins, till the base and sides are set, and the middle is still wobbly.
- 4.
Slide the pan under the hot grill for 6-8 mins till the frittata is set and golden on top (if your frying pan isn't ovenproof, see our tip).
- 5.
Meanwhile, tear the lettuce into bite-sized pieces. Juice half the lemon into a large bowl and whisk with ½ tbsp olive oil and some salt and pepper. Add the lettuce and toss a few times to dress.
- 6.
Take the pan out from under the grill and leave to rest for 2-3 mins. Carefully tip the frittata out onto a clean chopping board, then slice into large wedges. Serve with the lemony salad on the side.
- Tip
Pan not ovenproof?
After you have cooked your mushrooms in step 1, transfer them to an ovenproof dish. Add all the remaining ingredients and stir. Cook under the grill for about 10-15 mins till set all the way through. - Tip
Too much of a good thing?
Any leftover slices of frittata will keep in your fridge, wrapped, for up to 3 days. Enjoy cold or reheat in the oven (wrapped in foil) or in the microwave on a plate till piping hot.