Perfect for a Sunday brunch eaten with a bowl of white bean soup and crusty wholemeal bread
INGREDIENTS:
- 6 eggs
-1 tablespoon milk
- 6 pumpkin flowers
- 4 sage leaves
- 4 cherry tomatoes (halved)
- 2 white button mushrooms (sliced)
- 6 roasted garlic cloves in olive oil
- 4 slices of brie cheese
- 2 white button mushrooms (sliced)
- 1 tablespoon grated parmesan cheese
- chili flakes and pepper to season
- 2 tablespoon butter
DIRECTIONS:
Turn oven to 180c
Fill a bowl of water and gently submerge the pumpkin flowers to clean. Remove the stamen in the center.
Melt1 tablespoon of butter to a oven proof fry pan and cook with the mushrooms. remove and set aside.
whisk the eggs and slowly add in the milk till frothy. Add the mushrooms.
Reduce heat to a low and melt the remaining 1 tablespoon of butter to grease the pan. Gently pour the egg mix into the pan. distribute the mushrooms evenly.
layer in the pumpkin flower, tomatoes, garlic cloves, sage and then add the brie cheese and parmesan last. Continue to cook on a low heat for 5 minutes.
Transfer the pan into the oven and cook in the center shelf for 10 minutes
After 10 minutes, move the pan to the top shelf to further cook for another 5 minutes for the frittata to turn a golden brown.
Remove from oven, sprinkle chili flakes and black pepper.
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