1 tbsp olive oil
450g/1lb mushrooms, sliced
1 small bunch of fresh parsley, finely chopped
6 medium (US large) eggs,
salt and ground black pepper
salad and crusty bread to serve
1 Heat the oil in a large deep frying pan set over a medium heat. Add the onion and mushrooms and cook for 5 minutes until tender and golden. Stir in the parsley.
2 Preheat the grill (broiler). Beat the eggs and season with salt and pepper. Pour into the pan and stir into the mushroom mixture.
3 Cook over a low heat for about 8–10 minutes until the omelette is set and golden brown underneath.
4 Pop the frittata under the hot grill for 4–5 minutes until just set and browned on top.
5 Slide onto a plate, cut into wedges and serve hot or warm.