A few people have asked for my recipe for mushroom frittata. It makes the perfect quick lunch or light dinner and is also great to make for a “take a plate” function. I made a large frittata so halve the quantities if you are making in a small dish. If you want to beef it up a bit, consider adding some bacon or fresh salmon.
- 12 eggs
- A good splash of full cream milk (or some pouring cream)
- Small splash of Worcestershire sauce
- 2 tablespoons of plain flour
- 400g sliced mushrooms. I used a mix of White and Swiss
- Large handful of Rocket (Arugula)
- 6 large spring onions, finely sliced
- Handful of shredded Parmesan cheese
- 10-12 grape tomatoes, halved
- Tablespoon of fresh thyme leaves (no stalks)
- A jolly good crack of black pepper and sea salt
- Small sprig of thyme leaves for garnish
- Preheat your oven to 180c fan-forced.
- Grease the dish you will be using with some olive oil.
- In a mixing bowl, whisk the eggs, milk, flour, Worcestershire, Parmesan and salt and pepper until well combined.
- Now add the rest of the ingredients and stir gently until all is combined.
- Pour into your dish, top with the sprig of thyme and bake in the oven until cooked through and lovely and golden on top; generally 30-40 minutes depending on the size of the frittata.
- Serve with a dollop of quality Persian feta on top and a small green salad.
What’s your go-to frittata recipe? I’d love to know.
Until next time…