Mushroom frittata

(21 ratings)
Mushroom Fritata
Mushroom Fritata
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This filling vegetarian frittata makes a great lunch - or serve it with potatoes and salad for a hearty evening meal


  • A knob of butter
  • 350g (12oz) brown closed cup mushrooms
  • 1 small clove garlic, crushed
  • 8 eggs, beaten
  • Pinch of freshly ground nutmeg
  • 50g (2oz) Gruyère cheese
  • Salt and freshly ground black pepper

You can eat this frittata cold if you prefer - it makes a great picnic dish.


  1. Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  2. Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  3. Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  4. Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 257(kcal)
  • Fat 20.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(21 ratings)

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