A savoury, vegetarian frittata made with economical, adaptable and tasty mushrooms and goat cheese
I’m writing this as a thunderstorm is making its presence felt outside. There’s no rain at the moment, but there are rumbles in the distance and I wouldn’t choose to go outside without an umbrella. So far, it’s been that sort of summer; we’ve had some days of bright sunshine, but not enough for happiness, but when the weather is being co-operative, one of the ways we most enjoy making the most of it is to have a picnic. And while you can picnic with some flabby sandwiches pulled out from soggy cardboard packaging, it’s much nicer and more of an event to whip up one or two treats ourselves.
One of our favourite picnic foods is a frittata: it avoids the extra time and hassle of making pastry, but has that eggy richness that we so enjoy, is easy to both make and transport, as well as eat on the go. The robustness of a frittata, and the lack of crumbs, make it the perfect snack for journeys and car picnics – simply cut into wedges and pack into a plastic tub.
Mushrooms are perfect for this frittata. Most supermarkets now stock a variety of mushrooms, which the gives the option of a greater range of flavours, textures and colours than the ubiquitous white button, and also you do not need to spend lots to buy a variety. Here, we’ve used some baby chestnut mushrooms, for a nutty flavour as well as the economical button variety. Mushrooms are so versatile, as well as amazingly good in so much more than just wintery casseroles; what could be more summery than a picnic blanket and a plate of salad and frittata?
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 cheese bakes well, and with the addition of some cheddar this is a cheesy delight. We prefer to dot the goats cheese into the frittata just before baking, rather than blend it into the egg mixture, but it’s easier to incorporate the cheddar the other way round: simply grate it into the mixture. But the cheese is really a supporting act to the main event in this dish: the mushrooms.
- 1 small onion
- 100 g button mushrooms
- 100 g baby chestnut mushrooms
- 6 eggs
- 40 g cheddar cheese
- 65 g soft goats’ cheese
- Oil for frying
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Dice and fry the onion in a large pan until translucent.
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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.
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Break the eggs in a bowl, and grate in the cheddar cheese, mix well.
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Dry the the mushroom and onion mix with some kitchen paper or a tea-towel, and add to an oiled 8” frying pan.
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Pour over the egg and cheese mix, and dot the top of the mixture with small cubes, about 1 cm on each side of goat cheese.
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Cook on a low heat until the frittata is cooked around the edges of the pan, but is still liquid in the middle.
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Finish under the grill; it’s cooked with the top has browned and puffed up. Enjoy hot or cold.
You may also like:-
- Katie’s sticky mushroom, halloumi & pineapple kebabs
- Jac’s chestnut mushroom & herb pasta salad
- Sarah’s portobello mushroom puff pastry tarts
- Michelle’s meatfree mushroom pasties
Recipe for Mushroom Frittata with Goat Cheese commissioned by the Mushroom Bureau. All opinions our own.
Visit the Mushroom Bureau for more information and recipes and follow and like MoreToMushrooms on social media
I’m not a fan of goats cheese, but I could substitute it for cheddar or a smooth cheese and this would be the ultimate recipe for me. I’m trying to be low carb for my hols to lose a bit of weight for myself, so this is a defo try for this week! H x
Theses certainly are low carb! I think that a creamy blue cheese would work well too.
This looks lovely and fairly easy to make. Goat’s cheese is probably my favourite cheese.
We love goats cheese too! So delicious.
What a delicious recipe Helen, I love mushroom frittata but have never tried putting goat’s cheese in it. I get so bored of sandwiches that it’s great to have something different in a picnic… let’s hope the weather picks up soon so we can get out and about with our hampers!
Thank Katie, I think that soft goats cheese is one of my favourite summer ingredients.
Oh my God this looks amazing. I’ve never tried putting mushrooms into a frittata before. Nice idea with the goats cheese too.
do give it a try.
I live by the rule, if it has goat’s cheese in it then it’ll be delicious!!! I’m not a fan of mushrooms but might give this a try
I like your thinking. We love goat’s cheese.
I have never made a frittata before, but this looks so damn delicious
Go and make a frittata – it is one of the easiest things to do.
Mushrooms have to be one of my favorite ingredients! I am so thrilled to see more varieties in markets nowadays, but I am not familiar with chestnut mushrooms. I will be on the lookout for them :-) I do love goat cheese and mushrooms together, and I’ve not thought of taking a frittata on a picnic… It does seem to be a perfect portable food, so we will have to give it a try!
I really love frittatas, they are ideal for using everything up before you go on holiday when making a snack for the journey
I love making frittatas as you can pretty much throw anything in to make them.
That is the general idea!
Oh that looks perfect. I’m loving all of the mushrooms! This frittata sounds so flavorful!
Thank you Liz, it is going to be a regular this summer.
I like the fact that it doesn’t take too long to prepare and cook.
Super fast and adaptable.
We are huge fans of mushrooms in our house, as they are low in calories and add such a great texture to meals. This is a great way to use them too.
Yes, economical and they give so much back.
I have never managed to make a frittata, it always looks like an awful omelette, this looks divine x
Thanks Rachel, you need a heavy non stick pan and some patience. Don’t touch it whilst it cooks.
i do love the photography of this! thinking about it, ive never tried goats cheese :O
Thanks Nicol, some goats cheese can be quite strong, so go for a gently flavoured log like this one.
My mum would love this so I am going to forward this post onto her!
Thanks Hannah, I hope she enjoys it.
This looks so yummy and easy to make. I love Goats cheese and mushrooms.
They are the perfect pairing!
I love frittatas in the summer months – they are the perfect light meal.
They are such a useful thing to master – so adaptable.
Frittata is such a flexible dish and mushrooms work brilliantly in them. I could eat this for breakfast lunch and supper picnic or not!
It would be amazing for breakfast – maybe with a grilled tomato?
Ooh yum this looks absolutely DELICIOUS!! I love goats cheese and mushrooms so would love to try this out xxx
I think goats cheese and mushrooms go so well together.
This looks delicious I love mushrooms would have to give this frittata a try!! Thanks for sharing the recipe :-)
Enjoy it!
ooo yummy I have never made these before but they look delicious and easy to make.
I adore frittata, easy, tasty and easily transportable.
I am not a mushrooms person but I do love frittatas and boo would love if I recreated this recipe
Frittatas are just the best – so easy and adaptable.
That looks SO GOOD! I love me an omelette, and this is like an omelette on steroids! ;)
And also good cold unlike an omelette!
This looks gorgeous Helen and perfect for a picnic or packed lunch. I love frittata and quiche packed with mushrooms like this. Heavenly!
Thanks Jac, I do love a good frittata!
What a lovely and simple recipe. I really love mushrooms and the ‘meatiness’ that they bring to a meal without the meat.
We really enjoyed this one Jemma, I do love a good frittata.
Yes please!!! I can eat frittata any day of the week. I made it for my last picnic (ehm.. when it was sunny in England!!) And everyone loved it. Nice your version with mushrooms????????
I do love frittata, so easy to make and eat!
This looks so delicious! I love frittata’s, such a great lunch and dinner option when you want something quick and tasty.
I love frittatas – so good for using up all those bits and bobs in the fridge.