Sweet Pepper Frittata
Preparation time: 5 minutes
Cooking time: 1 0 minutes
6 Birchgrove eggs
25g / 1oz Welsh butter
15mI / tbsp oil
1 red pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced
225g / 8oz brown mushrooms, sliced
15ml / 1 tbsp mascarpone
50g/2oz parmesan cheese, grated
15ml / 1 tbsp chopped fresh coriander
1. Whisk eggs in large bowl. Heat butter and oil in a 27 cm / 11″ heavy frying pan. Sauté peppers and mushrooms for about 5 minutes or until tender: Remove from pan with a slotted spoon and leave pan to re-heat for a few moments. Pour in the beaten eggs and move around the pan, stirring in the mascarpone and half the parmesan cheese.
2. Let the base cook slightly before adding the peppers, mushrooms and coriander. Cover with a lid and turn down the heat. Cook for about 8 minutes until risen and set. Loosen the edges with a spatula and turn out. Sprinkle over the remaining parmesan cheese. Cut into wedges and serve with salad.