Spanish Recipe - Fritata with Exotic Mushrooms

I thought a Spanish recipe would be just the thing to give my hubby a bit of a melancholy trip down memory lane of his work/vacation trip to Spain a few years ago. "Let's move to Spain" has become a phrase we jokingly use to let each other know when we see or hear something upsetting in the news. It is our emergency code to each other for "I am having a tough day!". I have been hearing this code quite often in the last few weeks so I thought it was time to treat hubby to a Spanish meal, but .....

After my little stint to the hospital about two weeks ago, I had to make a few lifestyle adjustments. Nothing major, just little changes that will have huge benefits for my health. I drink coffee only when I really want it, not pour a cup every five minutes, just 'cause it is there. I walk about 3-4k everyday and I try and incorporate as much fresh fruit and vegetables in my diet. Now, my family are not picky eaters at all, but too much greenery on their plates and they become a little skeptic. With this Fritata with Exotic Mushrooms, I chopped up just about every vegetable I could lay my hands on. I had mushrooms, red, yellow and green peppers, courgettes and spring onions. Still, the children loved it and they did not even know that they were eating all these vegetables.he thing with a fritata is that you must never overcook the eggs. The eggs must be soft, still wet and wobbly when you take the pan off the heat. the residual heat will cook the eggs further, once you have taken it off the heat.You do not have to limit yourself to my specific flavors, use you favorite vegetables and chop and change to your taste. These are just the basic ingredients.

Fritata with Exotic Mushrooms



1/2 yellow pepper - diced

1/2 red pepper - diced

1/2 green pepper - diced

3 smallish courgettes 0 sliced thinly

a selection of Porcine an Oyster Mushrooms - about 100gr

8 eggs - slightly beaten

100ml milk

1 piece of feta cheese

250 ml mature cheddar



Heat some oil in a skillet and saute the peppers, and mushrooms for about 5 minutes. In a separate bowl, beat the eggs and add the milk. Season with salt and pepper. Once your vegetables are slightly softer, add the beaten egg and pour over the vegetables. Turn the stove to the lowest setting. Place a lid on the pan and for about 5-8 minutes, let the egg just set, it can even e wobbly in the middle. Crumble the 2 cheeses over the top and keep the lid on again until it is time to present the food.  Cut in slices and serve with some patatas bravas and a side salad. Needless to say, hubby loved his Spanish meal and I loved the fact that we all got a healthy portion of fresh vegetables.

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