Quick, easy and impressive mushroom frittata


Unexpected dinner guests – eek!!!

But not such a big deal when you have a few quick tricks up your sleeve. Here’s what I rustled up with a 20-minute round trip to the shops and a little pot-stirring in the background while I oversaw my kids’ evening routine:

Sauté 1 kg mushrooms in oil, thyme and ground pepper (add a little milk if they begin to stick to the pan).

Beat 3 eggs with 1 cup of yoghurt (I used full cream, but have successfully used lower fat versions in the past). Season well with salt and pepper.

Transfer mushrooms into a greased pie dish and cover with the egg mixture. Bake at 180°C for 30-35 minutes until the egg has set.

(It went down very well, by the way!)