Ingredients

Frittata

• 1 tbps olive oil
• garlic clove, crushed
• 12 tiger prawns (raw), peeled
• 6 eggs, beaten
• 150ml milk
• 3 tbsp coriander, finely chopped
• 1 tbsp basil leaves, shredded
• 2 small bunches of bok choy (200g), washed, trimmed, sliced into large pieces and blanched in boiling water
• 150g sweet potatoes, peeled, boiled until just cooked, cooled and sliced into .5mm thick slices
• 150g potatoes, peeled, boiled until just cooked,cooled and sliced into .5mm thick slices
• 60g oyster mushrooms, large ones sliced and small left whole
• 60g shitake mushrooms, sliced and small ones left whole
• 3 spring onions finely chopped
• 2 plum tomatoes diced
• 3 tbsp parmesan, grated
• pinch maldon salt and freshly ground pepper
• 2-3 tbsp olive oil

Method

1. To Prepare: Heat a little oil in a frying pan over a moderate heat, when it is hot add the garlic and prawns and cook them stirring regularly for a couple of minutes. When the prawns are pink and cooked, remove the garlic and prawns from the pan and allow them to cool.
2. Place the eggs, milk, coriander, basil and spring onions in a large bowl and mix them together until well combined. Add all the remaining ingredients, including the prawns and garlic and briefly mix all the ingredients together so that they are well distributed.
3. To Cook: Heat the oil in a large oven proof frying pan over a moderate to high heat making sure that it coats the whole pan. When the oil is hot pour in the egg mixture, making sure it evenly fills the pan. Reduce the heat to a moderate temperature and leave it to cook for 5-7minutes (until it looks cooked around the sides and base). Place the frittata under a moderate to high grill and leave it to cook for a further 2-3 minutes until the frittata is cooked and golden. Serve.
4. To Serve: Serve slices of the frittata hot or cold with a little chutney and a few salad leaves or as a side dish or part of an anti pasta.