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Frittata with Mascarpone, Pesto and Chestnut Mushrooms

Serves 4

Preparation time: 20 mins, Cooking time: 5 mins 

  • 1 tbsp extra virgin olive oil

  • 1 banana shallot, finely chopped  

  • 1 garlic clove, crushed 

  • 250g chestnut mushrooms, roughly chopped

  • 1 tbsp fresh thyme, finely chopped

  • 6 eggs, whisked

  • 40g fresh Parmigiano Reggiano, grated

  • 100g mascarpone cream

  1. Preheat the grill to high. . 

  2. Heat the olive oil in a large, oven-proof, non-stick frying pan and gently fry the shallot and garlic for approximately 6 mins until soft.

  3. Turn up the heat, add the mushrooms and cook until they have released their juices and are evenly browned on all sides.  Stir through the thyme.  

  4. Mix the eggs and parmesan together and pour into the pan.

  5. Using a teaspoon, add generous scoops of mascarpone and Giovanni Rana Italian Indulgence Basil Pesto with Pine Nuts & Garlic on top of the egg mixture. 

  6. Place under the grill for approximately 5 mins until it is golden and the egg has set.  Cut into quarters and serve with a crisp green salad.

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