This is an easy-peasy Italian egg dish with an unusual technique that is part-omelette and part-scrambled eggs. It takes less than a minute to get a light, fluffy result.
- Preheat the oven to 170C.
- Heat oil in a pan over medium heat. Cook mushrooms, tossing occasionally, for 10 minutes until golden. Add peas and parsley, season to taste, then toss for 1 minute to heat through. Keep warm.
- Meanwhile, whisk eggs, white wine, 2 tablespoons parmesan and some salt and pepper together in a bowl.
- Heat 1 teaspoon oil in a small frypan over high heat, swirling to coat. Add half the egg and cook for 20 seconds, without touching it, until the bottom has lightly set. Using a wooden spatula or spoon, give the egg mixture a big slow stir, sweeping it around the pan, allowing the uncooked egg to spill over and make contact with the heat.
- While still soft and wet, tip the eggs onto a warm plate and keep warm in the oven while you repeat with remaining olive oil and egg.
- Spoon mushrooms and peas over each frittatina, then serve with remaining parmesan.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set