Mushroom and Meat-Free Mince Frittata
For 6 people
A packet of Sojasun Meat-Free Mince
500g of button mushrooms
1 large bunch of flat-leaf parsley
10g of butter or margarine
2 tablespoons of grapeseed oil
1 teaspoon of Espelette pepper
Freshly ground white pepper
Sojasun products used:
- Meat-Free Mince
Peel and chop the mushrooms
Peel and chop the shallot, slowly sweat in a frying pan with the oil and butter.
Add the mushrooms, raise the heat to high and cook until all the liquid has evaporated. Season, add half the Espelette pepper, leave to cool.
Heat the oven to 210°C (gas mark 7)
Wash and dry the parsley. Strip the leaves and chop them.
Beat the eggs in a bowl, season with salt and pepper.
Add the Sojasun Meat-Free Mince, the chopped parsley and the mushrooms. Mix well.
Grease a cake tin, pour in the mixture and bake for around 15 minutes, checking the frittata during cooking.
Unmould on a serving dish and cut like a cake. Sprinkle with the remaining pepper.
Serve warm with a lamb’s lettuce salad or cold, cut into cubes and speared with a cocktail stick for tapas.