Carrot and Mushroom Frittata

This dish is a savoury take on the classic frittata, made with carrots, mushrooms and eggs. It's perfect for both lunch or dinner.

Steps

1. Heat the butter and the olive oil in a small pan over low heat. 2. Add the mushrooms and carrots to the pan, season with salt and pepper and cook for 10 minutes over low heat until the vegetables are tender. 3. Break two eggs into a bowl and whisk. 4. Add the eggs to the vegetables in the pan and cook for 5 minutes or until golden brown. 5. Place the pan under the grill for a further 10 minutes or until the eggs are cooked. 6. Serve the frittata and enjoy!

Ingredients: 2 eggs 50g thinly sliced mushrooms 1/2 carrot, diced 1 tablespoon butter 1 tablespoon olive oil Salt and pepper to taste