4 eggs 65 g/2 1⁄2 oz butter 200 g/7 oz mushrooms, cut into thin strips
50 g/2 oz cooked ham, diced 50 g/2 oz tongue, diced 50 g/2 oz Gruyere cheese, diced
salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly beat the eggs with salt and pepper. Melt 25 g/1 oz of the butter in alarge frying pan, pour in the eggs and fry a very thin trittata on both sides.
2.Melt 25 g/1 oz of the remaining butter in asmall saucepan, add the mushrooms and cook, stirring occasionally, for about 10 minutes. Add the ham, tongue and cheese to the mushrooms and remove from the heat.
3.Melt the remaining butter. Arrange the mushroom filling on one halt of the frittata, brush the other half with melted butter and fold over.
4.Place the frittata on an ovenproof plate and put in the oven for a few minutes until the cheese has melted. Serve immediately while hot.

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