Spinach and Mushroom Fritta with Spicy Jack...
Serves: 4
Preparation Time: 20 minutes
Ingredients:
50g butter
175g shitake or brown cup mushrooms.
Salt and freshly ground black pepper.
1 garlic clove, crushed.
1 tblsp each of chopped fresh parsley and chive.
125g Spicy Jack cheese.
6 eggs, lightly beaten with 2 tblsp water.
6 chopped spring onions.
150g Spinach
Method:
Place a 22cm non-stick pan over a medium to high heat.
Melt the butter, and the mushrooms, seasoning and cook for 5 minutes, stirring occasionly.
Add the spinach and garlic.
Sprinkle with the herbs and pour the eggs over the top.
Sprinkle over the grated Spicy Jack cheese spring onions and cook under a hot grill for a further 10 minutes, or until golden and firm to touch.
For the tomato relish; heat the olive oil in a small pan, add the herbs and tomatoes and toss them in the hot oil until they just start to soften and split.
Season and serve.
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