Name: Brown butter enoki mushroom frittata
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 125 g butter; 300 g enoki mushrooms; 5 ml lemon zest only; 8 eggs; 100 ml cream; salt and freshly ground black pepper to taste

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Ingredients (6)

125 g	butter
300 g	enoki mushrooms
5 ml	lemon — zest only
8	eggs
100 ml	cream
	salt and freshly ground black pepper — to taste

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Method:

Pre-heat the oven to 160ºC.

Cut the butter into equal sized cubes and place into a saucepan.

Heat on medium heat until the butter is melted, stirring continuously.

The butter will start foaming once it is melted. Keep on the heat and stir continuously until the butter’s colour changed to a light brown and smells nutty. (Take care not to burn the butter!)

Remove from the heat and pour into four small pans or one large pan.

Place the enoki mushrooms and the lemon rind into the brown butter.

Beat the eggs and cream together and season lightly.

Pour over the mushrooms and bake in the pre-heated oven for approximately 8 minutes or until the eggs are set.

Remove from the oven and serve immediately.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

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