Portobello and red onion Yorkshire traybake
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- 3 large eggs
- 200ml semi-skimmed milk
- 100g plain flour
- ½tsp nutmeg
- 1tbsp chopped rosemary, plus extra to garnish
- 3tbsp rapeseed oil
- 100g Extra Special Baby Portobello Mushrooms, sliced 2cm thick
- 2 small red onions, cut into wedges
Preheat the oven to 220C/200C Fan/Gas 7. Warm a 30cm x 20cm ovenproof dish in the oven.
Whisk together the eggs, milk, flour, nutmeg, rosemary and some black pepper until smooth.
Heat 1tbsp of the oil in a frying pan over a high heat. Fry the mushrooms and onions for 5 mins.
Add the remaining oil to the hot dish, followed by the batter. Top with the mushrooms and onions; bake for 18-20 mins until golden and risen.