Dean Edwards shows us a great way to use up our eggs to make a tasty and quick meal that's meat-free too.
200g mixed mushrooms (chestnut, shitake, oyster)
Oil, for frying
1 onion, sliced
2 cloves garlic, crushed
8 medium eggs, beaten
150g goat's cheese
Small bunch chives, finely chopped
Slice the larger mushrooms, then in a hot non-stick pan fry the mushrooms in a little oil for 6-7 minutes until golden. Add the onion and garlic and cook over a medium heat for a further 3-4 minutes.
Season and add the beaten eggs, most of the chives (reserve a little for garnish) and crumble through the goat’s cheese. Cook until the eggs have just set around the edges and transfer to a pre heated oven set at 200c / gas mark 6 for around 6-8 minutes.
Turn out onto a plate then sprinkle over the reserved chives. Cut the tortilla into slices and serve with a side salad.