Main Ridge Dairy’s Cilia is a camembert style cheese with a slight mushroomy flavour when mature. Here’s a frittata that enhances the mushroom notes of the cheese and compliments Mushroom Forestry’s shiitake and oyster mushies mixed with sauteed greens like rapini (broccoli rabe) or spinach.  For another idea, stirring roasted pumpkin cubes into the mix is delicious too.  It’s an easy meal anytime of day. 

8 free range eggs

½ bunch dill or flat-leaf parsley, finely chopped

½ teaspoon sea salt,

black pepper

1 bunch rapini (broccoli rabe), or spinach, tough stems removed

¼ cup extra virgin olive oil

30g unsalted butter

200g packet mixed mushrooms, larger mushrooms, sliced

200g Main Ridge Cilia cheese, sliced (you could substitute with another goat’s cheese like feta or curd)

Pre-heat the oven to 180°C (160°C fan-forced). In a large bowl, whisk the eggs, herbs, salt and grinding of pepper together. Set aside. 

Wash the rapini, or spinach if using, well and dry the leaves. Cut the stems in to 1cm slices and roughly chop the leaves.

Heat the butter and half the oil in a medium frying pan over a medium heat. Add the stems and cook for a minute, then add the leaves, stirring for another minute or until just wilted. Transfer to a plate. Return the frying pan to the heat with the remaining oil. Add the mushrooms and sauté for 2 minutes, stirring occasionally.  Return the rapini to the pan, gently stir to combine. Layer half of the cheese slices over the top. Pour over the egg mixture. Cook for 3 minutes. Working quickly, arrange the remaining cheese slices over the surface, then transfer the frying pan to the oven. Bake for 10 minutes, or until the fritatta is puffed, golden, and set in the middle. 

Serve warm or at room temperature, cut into wedges.

Hint: To remove a frittata from the frying pan, place a large plate over the top and carefully invert the frying pan, while holding onto the plate. The frittata should fall onto plate, with base facing upwards. Then place your serving plate over the base of the frittata and holding onto both plates, invert the frittata over again, this time the top side will be facing upwards.