This mushroom frittata with tangy goat’s cheese makes an economical savoury vegetarian supper. Equally good cold, it’s great for picnics, parties and eating on the go.
Frittata the perfect picnic food!
When I first blogged about this mushroom and goat’s cheese frittata I had just made it for a summer picnic. It was a soggy summer and the chance to get out and eat in the sun had been a real joy.
Frittata is one of our favourite picnic foods. The deep Italian omelette avoids the extra time and hassle of making pastry for quiche, but has that eggy richness that we so enjoy. It is easy to make and transport, and easy to eat on the go. There are no crumbs and it doesn’t go sad and flabby like sandwiches do when they wait around too long.
In short, frittata is the perfect snack for journeys and car picnics. Simply cut into wedges and pack it into a plastic tub. For a proper picnic, take a salad along too and it makes a delicious summery lunch. Where the traditional Spanish omelette (tortilla) holds its shape well because it is full of potato, this version is brimming with low-carb, nutritious mushrooms.
Of course, it makes a great hot supper too. I think this mushroom frittata with melting goat’s cheese is perfect for a vegetarian main course. Packed with protein and vitamins, and full of flavour, it can be on the table in no time.
Mushrooms are perfect for this frittata. Most supermarkets now stock a variety, so you can mix them up for flavour and texture. Here, we’ve used some baby chestnut mushrooms, for a nutty flavour as well as the cheaper white button variety.
As well as being super tasty, mushrooms are packed with vitamins and protein, are low in fat and count towards one of your 5-a-day. Win, win, win for the mushroom!
Soft goat’s cheese bakes well, and with the addition of some cheddar, this is a cheesy delight. We prefer to dot the goats cheese onto the mushroom frittata just before cooking, rather than blend it into the egg mixture. However, it’s easier to incorporate the cheddar the other way round: simply grate it into the mixture.
How to Make Mushroom Frittata with Goat’s Cheese
Step 1 – Gather your ingredients. Dice the onion and gently fry it in a large pan until translucent.
Step 2 – While the onion is cooking, slice the mushrooms. Then add them to the pan. (Using a large pan for this stage allows the liquid in the mushrooms to evaporate easily.) Season and fry. Cook until the mushrooms are coloured.
Step 3 – Break the eggs into a bowl. Grate in the cheddar cheese and mix well.
Step 4 – Dry the mushroom and onion mix on kitchen paper. Then transfer to an oiled 8” frying pan.
Step 5 – Pour the egg and cheese mix over the vegetables. Dot the top of the mixture with small cubes (about 1 cm2) of goat cheese.
Step 6 – Cook on a low heat until the frittata is cooked around the edges of the pan, but still liquid in the middle.
Step 7 – Finish under the grill. Your mushroom frittata is ready when the top has browned and puffed up. Take care – the frying pan handle will be hot – it is so easy to grab it as I’ve done many times – Enjoy hot or cold.
Hints & Tips
- Using the two frying pans may seem a bit fussy but it allows the liquid to be drawn out of the mushrooms, concentrating the flavour. You need the smaller pan for making the frittata so it is thick enough.
- You can keep leftover frittata in the fridge in a container for 3 days.
Mushroom and Goat’s Cheese Frittata
- 1 (1 ) small onion
- 100 g (1. cups) button mushrooms
- 100 g (1 1/3 cups) baby chestnut mushrooms
- 6 (6 ) eggs
- 40 g (1/3 cups) cheddar cheese
- 65 g (1/3 cups) soft goats’ cheese
- Oil for frying
- Dice and fry the onion in a large pan until translucent.
- While the onion is cooking, slice the mushrooms, then add to the pan. Season and fry. (Using a large pan allows the liquid in the mushrooms to evaporate easily.) Cook until the mushrooms are coloured.
- Break the eggs in a bowl, and grate in the cheddar cheese, mix well.
- Dry the mushroom and onion mix with some kitchen paper, and transfer to an oiled 8” frying pan.
- Pour over the egg and cheese mix, and dot the top of the mixture with 1 cm cubes of goat's cheese.
- Cook on a low heat until the frittata is cooked around the edges of the pan, but is still liquid in the middle.
- Finish under the grill. The frittata is cooked when the top has browned and puffed up.
- Run a knife round the edge of the pan and flip out onto a plate or serving board.
Update Notes: This recipe was originally posted in June 2016, but was rewritten and republished with step by step instructions and hints & tips in February 2020