Preheat the oven to 200c/180c Fan/Gas Mark Fry the Mushrooms over a high heat until nicely charred. Put the
Mushrooms to one side and wipe out the frying pan.
Whisk together the eggs and cream, add the cheese, parsley and season well. Put the pan back on a medium high heat with a glug of olive oil. Pour in the egg mixture and scatter the mushrooms and courgette ribbons on top.
Once the edges of the frittata begin to cook transfer the pan to the oven. Cook for 15-20 minutes until set and golden
Toss the grapes in balsamic and sugar and roast alongside the frittata
Allow the frittata to cool slightly before turning out onto a serving board and top with the roasted grapes and the tray juices.