Mushroom and goat's curd frittata
1½ tbsp olive oil
60g butter, diced
200g field or pine mushrooms, cut into wedges
1 garlic clove, finely chopped
150g spinach (about ½ bunch), trimmed
100g crème fraîche
Finely grated rind and juice of ½ lemon
20g finely grated pecorino, plus extra (optional), to serve
50g goat’s curd, plus extra (optional), to serve
Preheat oven to 160°C.
Heat oil and half the butter in an ovenproof frying pan over medium-high heat until butter foams.
Add mushrooms and garlic and sauté until tender, 1-2 mins, then transfer to a bowl.
Add spinach to the pan, toss until just wilted, 1 minute, then transfer to a bowl.
Wipe out pan, return to heat, add remaining butter and heat until foaming.
Whisk eggs, crème fraîche, rind, juice and pecorino in a bowl to combine and season to taste.
Add to pan, scatter mushrooms and spinach over, dollop with curd and cook until base begins to set, 1-2 mins, then transfer to oven and bake until golden and just cooked through, 10-12 mins.