A mushroom frittata with thyme
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Brown the mushrooms before adding egg so their moisture does not flood the pan. Thyme is enough to make the filling fragrant. Use a genuinely ovenproof handle and remember it stays hot after the pan returns to the table.
For 3 portions, use 250g sliced mushrooms, 5 eggs, 2 tablespoons milk, 1 tablespoon olive oil, ½ teaspoon thyme leaves and black pepper. Contains egg and milk. Use a 20cm ovenproof pan.
Heat the oven to 190°C conventional/170°C fan. Wash or wipe mushrooms as needed and dry. Heat oil over medium-high heat and cook mushrooms for 8–10 minutes until browned and tender. Lower heat, add thyme and taste before seasoning.
Beat eggs and milk with pepper and pour around mushrooms. Cook over medium-low heat for 3 minutes, then transfer to oven and bake for 12–18 minutes until fully set throughout, with no liquid egg centre. Rest 5 minutes before slicing. Allow 35 minutes. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot.