mushroom frittata with truffle oil

The truffle oil I bought at Borough Market over the holidays has been sitting in my cupboards, waiting patiently for me to use it. Saturday morning was just the time.

Mushroom frittata was on the menu, but I wanted to jazz it up a bit. In spring, a bit of goats cheese in a mushroom and asparagus frittata tastes fresh and lively. But in winter, something a bit richer, a bit deeper is in order.

So in addition to the eggs, shallots and mushrooms in the frittata base, I added one slice of bread’s worth of breadcrumbs to the top and one tiny teaspoon (that’s all you need!) to the dish before placing it under the grill for about 3 minutes. The results were astounding.

Truffle oil may be expensive, but all of the flavour that was pulled out of that little teaspoon is certainly value for money. Save it for special occasions (or a cosy January breakfast).

If you’re not sure how to make a frittata, click here for a basic recipe.