The English Student Cooks: Spinach and Mushroom Frittata

I’m currently cooking my way through Mary Berry’s Complete Cook Book, which the Pragmatist gave/lent to me when I moved out for my first full-time job. I wanted to document the experience as a kind of cooking diary, and so “The English Student Cooks” was born. This will be an irregular feature, as I only cook when I’m home on my days off, which is Not That Often.

Spinach and Mushroom Frittata

Method (roughly):

I fried about 100g of mushrooms, quartered, and about 30g of bacon lardons (the weights are guesswork based on the weight of whatever packaging the ingredients came in) on a high heat in some olive oil till the bacon looked appropriately brown-ish. Then I poured 3 medium beaten eggs over the mushrooms and bacon and cooked it in the pan for 10 minutes, doing the swirly spatula thing you do with omelettes where you let the uncooked egg run underneath the cooked egg. Finally, I sprinkled some Parmesan on the top and stuck the whole caboodle under the grill for a couple of minutes.

Substitutions/alterations:

I was supposed to put some spinach in after the bacon and mushrooms were cooked, but I actually forgot until I poured the egg in, by which point it was too late. So this is, in fact, more like a Mushroom Frittata.

What it looked like (I am a terrible photographer with only a phone camera to my name):

Frittata crop

Verdict:

It was OK. To be honest, anything with bacon and cheese already has a fair chance of succeeding. I’d like to try it again with the spinach, though.

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