Mushroom Frittata with Oven-roasted Tomato

Preparation time: 15 Minutes | Cooking Time: 45 Minutes | Serves: 2-4

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  • 2 bunches cherry tomatoes on vine
  • 1 tsp thyme leaves, plus 1 tbs extra
  • 2 tbs extra virgin olive oil
  • 1 packet Slendier Rice Style
  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • ½ leek, white part only, thinly sliced
  • 250g mixed mushrooms, sliced
  • 4 eggs
  • ½ cup milk or light cream
  • 100g goat curd, crumbled
  • 2 tbs grated parmesan
  • pesto, to serve
  • Rice

  • Directions

    1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
    2. Place the cherry tomatoes (still on vine) on the baking tray. Sprinkle with thyme leaves and drizzle with olive oil. Place in the oven and roast until the tomatoes break down slightly, about 15 minutes.
    3. Prepare the Slendier Rice Style according to the directions on the packet. Dry thoroughly between layers of paper towel, then chop roughly. Set aside until needed.
    4. Meanwhile, place a medium non-stick, ovenproof frypan over medium–high heat. Add the olive oil, garlic and leek and fry quickly until just soft, about 2 to 3 minutes.
    5. Add the mushrooms and thyme leaves. Season to taste and fry until soft and pan juices have evaporated, about 5 minutes.
    6. Add the chopped Rice Style to the pan and stir to combine. Dot the goats curd over the top of the mushroom mixture – do not stir.
    7. Place the eggs in a medium mixing bowl, add the milk, season and whisk well.
    8. Pour the eggs over the mushroom mixture and level the contents of the pan with a spatula. Allow the frittata to cook, without stirring, until almost set.
    9. Sprinkle the parmesan over the top of the frittata. Place the frypan into the oven and bake until completely set.
    10. To serve, place a wedge of frittata and a sprig of roasted tomatoes on each serving plate. Top with a drizzle of pesto. Serve immediately.

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