Frittata can be made from many healthy ingredients.
This version is made from fresh garden vegetables and eggs.
Serves 4

Ingredients

• a large bunch of fresh spinach and silverbeet.
• a bunch of the green tops of spring onions.
• 150 grams feta (feta is very low in lactose like hard cheese).
• 4 large organic eggs.
• a few sprigs of chervil or dill.
• 2 table spoons garlic infused olive oil. *see recipe
• 1 large Lions Mane Mushroom suitable to cut into slices.
• salt and pepper to taste.

Prep

• wash and chop spinach and silverbeet.
• wash and chop spring onion tops.
• crumble feta into small pieces.
• wash and chop dill/chervil, reserve some unchopped herb for garnish.
• cut lions main mushroom into thin slices.

Method

• pre heat oven to 170 C.
• heat a heavy based skillet (one that is suitable to go in the oven as well as on the stove top).
• heat olive oil in the skillet.
• add spring onion tops to the oil and sauté until just limp.
• add chopped spinach, silverbeet and dill/chervil.
• place a lid on the skillet and turn the heat to its lowest setting and allow to slowly simmer in its own juices until all the greens have become limp.
• set aside allowing the vegetables to cool down.
• drain any excess liquid from the skillet and add feta, eggs and cracked pepper, stir well, hold off on adding salt as the feta is quite salty.
• place skillet in the oven and cook for 25-35 mins.

While the mixture is cooking its time to prepare the lions mane mushrooms

• blanch* the mushroom slices for 1 minute, remove from boiling water and pat dry with a clean tea towel.
• place the mushroom slices in a pre heated pan greased with olive oil and cook slowly over a medium heat until brown on both sides.

To create your slice place a slice of mushroom on serving plate.
Cut a slice of the frittata to cover the mushroom.
Top with another slice of mushroom and garnish.

Serving suggestions:
Baked potatoes and fresh garden salad.

* How to blanch your mushroom slices.
Bring a sauce pan filled with cold water to the boil then place one slice of mushroom at a time into the boiling water for 1 min. Remove and place in cold water to stop further cooking.