Onion and mushroom frittata

Frittatas are the Italian answer to the French omelette. There are some differences, though. A frittata is never folded. It is simmered, usually in 10-12 minutes. The eggs are beaten to incorporate air, making them fluffier, and the vegetables are beaten into the eggs while they are still raw, rather than being laid on top.

I love frittatas because they are easy to make and can be served not just for breakfast or brunch but also in the evenings and as an appetiser or small bite. They come in an almost infinite variety due to the limitless number of vegetables, meats, or combinations that can be added to a frittata.

This is a lovely variation; the mushrooms are earthy and pair well with the caramelised onions. The cheese on top adds the salt, and this frittata is hearty and flavoured.

Jack Bishop has been cooking since the age of 12 and has become one of America's most creative chefs, specialising in vegetables over the years. He studied culinary arts in Florence and specialises in Italian cuisine, but he is also known for his global flavours and creative dishes. He has published several cookbooks, been extensively featured in magazines, and appeared on a PBS show.

For more recipes from this lovely cookbook, click here.

Ingredients:

2 tablespoons olive oil

1 large onion, diced

1/2 lb mushrooms, wild mushrooms or chanterelles are preferred, but button mushrooms can work, sliced

1 teaspoon dried thyme

Salt, to taste

1 teaspoon pepper

6 eggs

Parmesan cheese

Parsley

Preheat the oven to broil mode with a rack positioned about 8 inches from the top.

Heat the oil in a large frying pan and add the onions. Cook on low heat till the onions are just softened. Add the mushrooms, thyme, and a pinch of salt and pepper, and cook over medium heat until the mushrooms have browned. Make sure that the onions do not burn. Remove the mushrooms from the pan and set them aside.

Beat the eggs with the salt and pepper till you have soft peaks. Add the eggs to the same pan and cook on low heat. Top with the mushroom mix and spread evenly throughout the frittata.

Once the bottom is cooked, you will see small bubbles on the sides of the frittata. Put the pan into the oven for 3-4 minutes. The frittata will turn a lovely brown on top. Remove and grate the Parmesan cheese on top. Return the dish to the oven for 20 seconds, or until the cheese has melted.

Serve immediately with sourdough bread and more cheese on the table.