Ground pork frittata with corn and mushrooms

18 November 2014
A spicy San Francisco style Italian omelet, which can be eaten either hot or cold
2 tbsp olive oil
900g ground meat
2 medium onions, finely chopped
2 cloves garlic, finely chopped
200g mushrooms, sliced
1 pinch salt
¼ tsp pepper
¼ tsp oregano
4 cups fresh spinach leaves, loosely chopped
1 cup corn
5 large eggs, gently beaten
¼ tsp nutmeg
Warm up the olive oil in a heavy-duty frying pan. Cook the ground meat in the pan over high heat until it turns brown, stirring frequently. Strain out the excess fat.
Add the onions, garlic and mushrooms to the pan and mix well. Lower the heat to medium and cook for 5’ so that the onions caramelize. 
Add the oregano, salt, pepper, corn and the spinach and cook for 5’ more. Beat the eggs and nutmeg together in a bowl and pour over the meat mixture. Lower the heat. Stir, and then let the omelet slowly unite. Serve with a hunk of ciabatta bread and a heap of grated parmesan. Buon appetito!
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