Truffled Mushroom Frittata
with Dressed Pea Shoots and Asparagus
We love a good Truffled Mushroom Frittata and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Asparagus
1
Truffle Zest
40
Pea Shoots
15
Cider Vinegar
(Contains Sulphites)
1
Scrambled Egg Mix
1
Echalion Shallot
250
Sliced Mushrooms
2
Garlic Clove
80
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Slice the bottom 2cm off of the asparagus and discard.
Heat a splash of oil in a medium frying pan over a medium high heat. TIP: Use a non stick frying pan if you have one. When hot, all the shallot and sliced mushrooms, cook stirring occasionally until the shallot is soft and the mushrooms are golden brown, 7-8 mins. Add a knob of butter (if you have any) and half the garlic and cook stirring continuously for 1 minute.
Give the egg carton a good shake and once the garlic has cooked for a minute, pour the eggs into the pan along with three quarters of the grated hard Italian cheese. Season with salt and pepper. Stir well to combine and turn the heat down to medium. Cover with a lid or tin foil and cook on the hob until the frittata is set all the way through, 15-20 mins. TIP: Check occasionally and if the sides of the pan are starting to colour too quickly turn the heat down a bit.
Meanwhile, heat a medium frying pan on medium high heat. Add a splash of oil and once hot, add the asparagus. Stir fry until charred and tender, 4-5 mins. Add the remaining garlic, cook for 1 minute, then season with salt and pepper and remove from the heat. In a small bowl, mix the the cider vinegar with the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Once cooked, add the asparagus to the dressing and set aside.
When you're just about to serve, add the pea shoots to the dressing and asparagus and toss to coat.
Once the Frittata has cooked through, careful flip the frittata onto a chopping board or large plate. Cut into 2 slices per person and share between your plates. Serve the asparagus salad along side and sprinkle on with the truffle zest and remaining cheese. Enjoy!
