Oven-baked frittata with mushrooms, herbs and goat’s milk cheese

(Serves 4)

  • 5 ml butter to grease the dish
  • 15 ml butter
  • 250 g portabellini mushrooms, sliced
  • Salt and freshly ground black pepper to taste
  • 6 eggs
  • 125 ml milk
  • 20 g garlic chives, finely chopped
  • Handful parsley, finely chopped
  • Handful fresh basil, roughly chopped
  • 200 g chevin goat’s milk cheese

Preheat oven to 180 °C. Grease a 23 cm oven dish with butter. Melt 15 ml butter in a pan. Fry mushrooms for about 6 minutes. Season with salt and black pepper. Put mushrooms in oven dish and spread evenly. Beat eggs and milk together and season with salt and black pepper. Add all the herbs and mix well. Pour mixture over mushrooms in dish. Slice cheese and arrange slices on top. Bake for 20 minutes. Heat the grill and grill for 5 minutes.