Meadow Waxcap Frittata is a traditional British recipe (based on Italian original) for a classic thick omelette containing thinly-sliced Meadow Waxcap mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Meadow Waxcap Frittata.
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Ingredients:
350g a href="./wild-food-entry.php?term=meadow-waxcap">meadow waxcaps, brushed clean and finely sliced
1 onion, chopped
2 garlic cloves, finely chopped
4 eggs, beaten
1 1/2 tbsp dried breadcrumbs
2 tbsp Parmesan cheese
freshly-chopped parsley to garnish
salt and black pepper, to taste
Method:
Combine the meadow waxcaps, onions and garlic in a pan. Fry gently until the mushrooms release their liquid then increase the heat slightly and continue frying until almost all the liquid has evaporated away.
Beat the eggs in a bowl then add the breadcrumbs and Parmesan cheese before seasoning to taste.
Add a little oil to the pan with the mushrooms and cook until the onion has begun to brown. Stir-in the egg mixture and cook the frittata on low heat for about 5 minutes, or until the eggs have set.
Either place under a hot grill (broiler) and cook for about 4 more minutes or invert the frittata onto a plate and slide back into the pan to cook for about 4 more minutes, Serve hot with a green salad and a crisp white wine.
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