Mushroom frittata recipe

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  • Vegetarian


4 - 6






10 min


20 min

Nutrition per portion

Calories 257 kCal 13%
Fat 20g 29%

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


  • 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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(67 ratings)
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