Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

We often cook this mega omelette for breakfast the morning after a barbecue, when there are lots of grilled vegetables left over. Use a heavy pan and keep the onions at its base, because this will help prevent the frittata from sticking and will ensure a perfect result.


  • olive oil 2 tbsp
  • Portobello mushrooms 150 g ( oz), trimmed


  1. Preheat the oven to 200°C/400°F/gas mark 6. Put the mushrooms on a baking tray. Drizzle half the olive oil over them, then season with salt and pepper. Bake in the preheated oven