Serves 6
A delicious main course dish. . We have timed the frittata exactly, using a heavy based cast iron skillet or frying pan. 5 minutes to sauté vegetables, 5 minutes cooking on the stove top over medium heat and 10 minutes in the oven at 180°C.
Recipe Category

You will need

1 T (15 ml) olive oil
1 T (15 ml) butter
1 medium onion, finely chopped
Ina Paarman’s Vegetable Spice
2 cloves garlic, finely chopped
1 punnet Portabellini mushrooms, sliced
1 x 125 g Ina Paarman’s Mushroom Pesto
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s White Sauce Powder
6 extra large eggs
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
¼ cup (60 ml) chopped parsley



In a well-seasoned ovenproof pan, sauté the onion, seasoned with Vegetable Spice, in the oil/butter mixture until soft.

Add the garlic towards the end when the onion is soft.

Add the sliced mushrooms and stir-fry until the liquid is cooked off.

Stir in the  Mushroom Pesto. Remove from heat and leave to cool to touch temperature.

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Pour a little of the cream into a large measuring jug.

Add the White Sauce Powder and whisk to mix. Whisk in the rest of the cream.

Add the eggs and Garlic Pepper Seasoning. Whisk everything together until well blended.

Sir in the parsley.

Level the mushroom mixture in the pan.

Pour the egg mixture over the sauteed mushrooms and lightly stir to mix.

Cook on top of the stove over a medium heat for 5 minutes. Do not stir. Transfer the pan to the preheated oven and bake for 10 minutes until puffy and firm.

Loosen around the edges and cut into wedges. Garnish with rocket.

Serve with a green salad of baby rocket, tomato and feta dressed with our Herb Dressing.