Mushroom frittata recipe

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  • Vegetarian
serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 257 kCal 13%
Fat 20g 29%
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  • This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

    Ingredients

    • 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

    Method

    • 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.

    • 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.

    • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.

    • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

    Top tip for making Mushroom frittata

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

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    (74 ratings)
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