- 250 g mushrooms, sliced
- 3 T olive oil
- sea salt and freshly ground black pepper
- 8 large eggs
- 1/4 cup thin cream
- 1 x 100 g log chevin
- 3 -4 T finely grated Parmesan
- For serving
- Sorrel leaves tossed with olive oil and seasoning
Preheat the oven to 200°C.
In a suitable ovenproof pan, stir-fry the mushroom in the olive oil until softened and just starting to catch.
Cool slightly, then season to taste.
Whisk the eggs with the cream and pour over the mushroom.
Top with the thinly sliced goat’s cheese and dust with finely grated Parmesan.
Bake for 12 to 15 minutes, or until puff ed and golden. Cut into wedges and serve with a sorrel salad.
Cook’s notes: Try this dish with thinly sliced baby marrows instead of mushrooms. And remember that a leftover slice makes a good sandwich when served on sourdough bread.
Per serving: 1649.2 kJ, 19.4 g protein, 33.6 g fat, 5.2 carbs
This is a light summery dish, easily made in minutes. Try it served with tangy sorrel leaves.