200g butter
500g mixed mushrooms (Enoki, Oyster and Shimeji), roughly chopped
4 garlic cloves, finely chopped
2 tbsp fresh thyme leaves
2 bunches fresh asparagus spears, cut into 3cm pieces
2 cup baby spinach
8 eggs
½ cup cream
1 tsp salt
1 tsp black pepper
200g feta cheese, crumbled
2 cups grated cheddar cheese
¼ cup chives, chopped
1. Preheat oven to 200°C.
2. In a large frying pan over medium heat, melt 150g of butter and add the mushrooms and thyme to the pan. Fry, stirring for a few minutes. Add the asparagus and garlic and cook for another 3 or 4 minutes. Remove from heat.
3. In a large ovenproof dish, spread baby spinach on the bottom and top with the mushroom and asparagus mixture.
4. In a separate bowl, beat the eggs, cream, chives, salt and pepper together. Pour egg mix into the dish, crumble with feta, remaining 50g of butter and top with grated cheddar.
5. Place in the oven and cook for approximately half an hour or until the frittata is set.
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