Mixed Mushroom Frittata
|Eggs||4 , lightly beaten|
|Skim milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Dijon mustard||1 Tablespoon|
|Chopped dill||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Onions spring||4 , chopped|
|Oyster mushrooms||4 Ounce (125 Gram)|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
1. Place eggs, milk, mustard, dill and black pepper to taste in a bowl and whisk to combine.
2. Heat oil in a frying pan over a medium heat, add spring onions and cook, stirring, for 2 minutes. Add oyster, field and button mushrooms and cook, stirring, for 3 minutes longer or until mushrooms are tender.
3. Pour egg mixture into pan and cook over a low heat for 5 minutes or until frittata is almost set.
4. Place pan under a preheated medium grill and cook for 3 minutes or until top is golden.