Irkotta & Mushroom Frittata


4 medium sized eggs
2 garlic cloves
50g sliced fresh mushrooms
125g drained and coarsely crumbled Benna fresh irkotta
2 tsp olive oil
Fresh local Basil
2 cherry tomatoes


  • Peel and crush the garlic.
  • Finely chop the basil.
  • Slice the mushrooms thinly.
  • Dice the tomatoes.
  • Crumble (not mash) the drained irkotta by means of a fork.
  • Whisk the egg and garlic together in a bowl. Add the sliced mushrooms, crumbled ricotta, basil and gently mix until the ingredients are blended.
  • Shallow fry over medium heat until the frittata is set around the edge but still runny in the centre.
  • Remove from heat and cook until golden brown either under a preheated grill or in a preheated oven.