Wild mushroom frittata - Gill Meller
"I really enjoy cooking through autumn and early winter. It’s a pleasure, right up to the end of Christmas, my gastronomic peak. It’s a time for slow cooking; rich braises, earthy mushrooms and hearty bowls of roast root vegetables.
This frittata is a quick sauté of mushrooms lightly set in just cooked organic eggs, it takes minutes and for me...
