Frittata with grilled field mushrooms & Kikorangi

This is my favourite quick but delicious midweek meal fix. You can prepare and cook the frittata in less than half an hour, and the mushrooms and Kikorangi give it plenty of gutsy flavour.

4-6 large flat field mushrooms, cut into 5mm slices
2 tablespoons olive oil plus extra for brushing
1 clove garlic, cut into slivers
6 small new potatoes, scrubbed
25g butter
1 tablespoon chopped oregano leaves
8 free-range eggs (size 6), whisked with 2 tablespoons water
100g Kikorangi or crumbly blue vein cheese

Preheat the grill to moderate. Place the mushroom slices on a baking tray then brush with oil and top with garlic slivers. Grill for 5 minutes or until tender, turning them once.

Preheat the oven to 160°C. Using a mandoline or sharp knife, cut the potatoes into thin, 1mm-2mm discs then cook for 1 minute in boiling salted water. Drain and cool under cold running water in a sieve.

Melt the butter and 2 tablespoons oil in a large ovenproof frying pan until bubbling then add the cooled potatoes and oregano. Fry until the potato edges start to brown then turn them and top with the mushrooms.

Pour the eggs over the mushrooms then crumble the cheese over.

Put the frying pan in the centre of the oven then cook for 15 minutes or until golden, slightly puffy and set. Allow to cool slightly before serving with the following salad.

Spinach, artichoke & pine nut salad
310g can artichoke hearts (I use Delmaine), cut into quarters
150g baby spinach leaves
75g pine nuts, toasted
25ml sherry vinegar
60ml olive oil

Toss the artichokes together with the spinach and pine nuts. Whisk the vinegar and oil together to form a dressing then drizzle over the salad and serve immediately.