This is absolutely my favourite brunch. It is my steadfast Saturday morning treat. The easiest way to do this is with a whole potato. I love to use Swiss brown mushrooms, because they have a much fuller flavour. The fresh thyme is absolutely not optional, and I keep a jar of Meredith Dairy marinated goats cheese in the fridge for such occasions.
|2||free range eggs, beaten|
|100||grams||mushrooms, roughly chopped/torn|
|20||grams||Meredith goats cheese|
|1||teaspoon||Fresh thyme leaves|
|freshly ground black pepper|
Prick the potato all over with a fork to pierce the skin. Microwave the potato on high for approximately 2 minutes. Test with a skewer to see that it’s cooked through. Roughly chop potato. Meanwhile, in a small saucepan, melt the butter and cook the mushrooms, with a generous grinding of black pepper, on high heat so they start to golden then add the potato pieces and continue to cook till golden. Turn the heat down and add the eggs so all ingredients are evenly covered. Sprinkle over the thyme, an extra grind of pepper and some sea salt. Crumble over the goats cheese and cover the pan with a lid. Cook the eggs gently, on a low heat, till the frittata is cooked through. Serve immediately.