Mushroom & tomato frittata

Ingredients (2 servings):

• 30g butter
• 200g mushrooms, thickly sliced
• 2 tomatoes, cut into wedges
• 4 eggs
• 75g mature cheddar, coarsely grated
• ½ cup flat-leaf parsley leaves

Method:

1. Melt 20g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.
2. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.
3. Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set.
4. Place pan under hot grill for 3-4 minutes or until just set and top is golden.
5. Slide onto a board, cut in half.