Mushroom and Cabbage Frittata with Tomato Chutney
- ¼ Head of cabbage
- 5 eggs
- 150 grams chestnut Mushrooms
- freshly ground peppers
- Extra virgin olive oil
- freshly grated Nutmeg
- ½ teaspoon ground ginger
Rinse the cabbage, trim and cut into fine strips. Wipe the mushrooms and slice thinly. Beat the eggs and season with salt and pepper.
Heat 2 tbsp oil in a pan and sauté the cabbage, covered, over medium heat for 5-6 minutes. Stir again and add 1-2 tablespoons water, if necessary. Season with salt, pepper and nutmeg and add the ginger. In a separate frying pan, sauté the mushrooms in 1 tablespoon oil then mix with the cabbage. Pour the whisked eggs over top and cook over medium heat, until almost set. Invert the frittata onto a plate then slide back into the pan. Remove from the pan, cut into pieces and serve immediately with the tomato chutney (recipe below).
For the chutney tomato: Cut an "X" in the bottom of each tomato, blanch for a few seconds in boiling water, peel, quarter, core and cut into chunks. Peel the garlic and onion and finely chop. Rinse the scallion and cut into thin rings. Mince the chiles.
Crush the cloves, mustard seeds and peppercorns in a mortar. Transfer to a saucepan along with the tomatoes, onions, garlic, scallion, chiles, 1/2 teaspoon salt, sugar and white wine vinegar. Simmer for 20-30 minutes, stirring occasionally. Stir in the balsamic vinegar.