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You are here: Home / Recipes / Recipes by Course / Starters & Light Bites / Mushroom Frittata with Goat’s Cheese

Mushroom Frittata with Goat’s Cheese

Published on June 8, 2016 by Helen Best-Shaw 52 Comments
Last Updated on October 29, 2020

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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. 

This mushroom frittata with goat cheese is perfect at any time but a great picnic treat

Everything You Need To Know

  • Frittata  the perfect picnic food! 
  • Mushroom Frittata 
  • How to Make Mushroom Frittata with Goat’s Cheese 
  • Hints & Tips
  • Mushroom and Goat’s Cheese Frittata

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. 

This mushroom frittata with goat cheese is perfect at any time but a great picnic treat

Mushroom Frittata 

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!

Washed, sliced mushrooms for delicious, nutty savoury flavours.

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. 

This mushroom frittata with goat cheese frittata is perfect at any time but a great picnic treat

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. 

 

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This mushroom frittata with goat cheese is perfect at any time but a great picnic treat
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5 from 8 votes

Mushroom and Goat’s Cheese Frittata

Perfect for snacks, picnics and eating on the go. Delicious served hot as a vegetarian main course too!
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
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Ingredients

  • 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
Metric - USA Cups

Instructions

  • 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Mushroom and Goat's Cheese Frittata
Amount Per Serving
Calories 133 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 175mg58%
Sodium 146mg6%
Potassium 221mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 10g20%
Vitamin A 415IU8%
Vitamin C 1.7mg2%
Calcium 95mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Vegetarian
Keyword: Mushroom frittata
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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

 

This mushroom frittata with goat cheese is perfect at any time but a great picnic treat

 

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Filed Under: Italian, Main Meal, Quick & Easy, Recipes, Recipes by Course, Starters & Light Bites, Summer, Vegetarian Recipes Ingredients: Cheese, Eggs, Mushrooms

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    Recipe Rating




  1. Harriet from Toby & Roo

    5 stars
    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

    Reply
    • Helen

      Theses certainly are low carb! I think that a creamy blue cheese would work well too.

      Reply
  2. DannyUK.com

    This looks lovely and fairly easy to make. Goat’s cheese is probably my favourite cheese.

    Reply
    • Helen

      We love goats cheese too! So delicious.

      Reply
  3. Katie Bryson

    5 stars
    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!

    Reply
    • Helen

      Thank Katie, I think that soft goats cheese is one of my favourite summer ingredients.

      Reply
  4. tp keane

    Oh my God this looks amazing. I’ve never tried putting mushrooms into a frittata before. Nice idea with the goats cheese too.

    Reply
    • Helen

      do give it a try.

      Reply
  5. Sarahjane

    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

    Reply
    • Helen

      I like your thinking. We love goat’s cheese.

      Reply
  6. Life as Mum

    I have never made a frittata before, but this looks so damn delicious

    Reply
    • Helen

      Go and make a frittata – it is one of the easiest things to do.

      Reply
  7. Tamara

    5 stars
    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!

    Reply
    • Helen

      I really love frittatas, they are ideal for using everything up before you go on holiday when making a snack for the journey

      Reply
  8. Rhian Westbury

    I love making frittatas as you can pretty much throw anything in to make them.

    Reply
    • Helen

      That is the general idea!

      Reply
  9. Liz Mays

    Oh that looks perfect. I’m loving all of the mushrooms! This frittata sounds so flavorful!

    Reply
    • Helen

      Thank you Liz, it is going to be a regular this summer.

      Reply
  10. Fashion and Style Police

    I like the fact that it doesn’t take too long to prepare and cook.

    Reply
    • Helen

      Super fast and adaptable.

      Reply
  11. Dannii @ Hungry Healthy Happy

    5 stars
    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.

    Reply
    • Helen

      Yes, economical and they give so much back.

      Reply
  12. Rachel

    I have never managed to make a frittata, it always looks like an awful omelette, this looks divine x

    Reply
    • Helen

      Thanks Rachel, you need a heavy non stick pan and some patience. Don’t touch it whilst it cooks.

      Reply
  13. nicol

    i do love the photography of this! thinking about it, ive never tried goats cheese :O

    Reply
    • Helen

      Thanks Nicol, some goats cheese can be quite strong, so go for a gently flavoured log like this one.

      Reply
  14. Hannah

    My mum would love this so I am going to forward this post onto her!

    Reply
    • Helen

      Thanks Hannah, I hope she enjoys it.

      Reply
  15. Jessica McDonnell

    This looks so yummy and easy to make. I love Goats cheese and mushrooms.

    Reply
    • Helen

      They are the perfect pairing!

      Reply
  16. Ali

    I love frittatas in the summer months – they are the perfect light meal.

    Reply
    • Helen

      They are such a useful thing to master – so adaptable.

      Reply
  17. Sarah, Maison Cupcake

    5 stars
    Frittata is such a flexible dish and mushrooms work brilliantly in them. I could eat this for breakfast lunch and supper picnic or not!

    Reply
    • Helen

      It would be amazing for breakfast – maybe with a grilled tomato?

      Reply
  18. WhatLauraLoves

    Ooh yum this looks absolutely DELICIOUS!! I love goats cheese and mushrooms so would love to try this out xxx

    Reply
    • Helen

      I think goats cheese and mushrooms go so well together.

      Reply
  19. Leslie Hernandez

    This looks delicious I love mushrooms would have to give this frittata a try!! Thanks for sharing the recipe :-)

    Reply
    • Helen

      Enjoy it!

      Reply
  20. Melanie Edjourian

    ooo yummy I have never made these before but they look delicious and easy to make.

    Reply
    • Helen

      I adore frittata, easy, tasty and easily transportable.

      Reply
  21. Anosa

    I am not a mushrooms person but I do love frittatas and boo would love if I recreated this recipe

    Reply
    • Helen

      Frittatas are just the best – so easy and adaptable.

      Reply
  22. Jacqui Paterson (@Jax2000)

    That looks SO GOOD! I love me an omelette, and this is like an omelette on steroids! ;)

    Reply
    • Helen

      And also good cold unlike an omelette!

      Reply
  23. Jacqueline Meldrum

    5 stars
    This looks gorgeous Helen and perfect for a picnic or packed lunch. I love frittata and quiche packed with mushrooms like this. Heavenly!

    Reply
    • Helen

      Thanks Jac, I do love a good frittata!

      Reply
  24. Jemma @ Celery and Cupcakes

    5 stars
    What a lovely and simple recipe. I really love mushrooms and the ‘meatiness’ that they bring to a meal without the meat.

    Reply
    • Helen

      We really enjoyed this one Jemma, I do love a good frittata.

      Reply
  25. [email protected]

    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????????

    Reply
    • Helen

      I do love frittata, so easy to make and eat!

      Reply
  26. Fi Ni Neachtain

    5 stars
    This looks so delicious! I love frittata’s, such a great lunch and dinner option when you want something quick and tasty.

    Reply
    • Helen

      I love frittatas – so good for using up all those bits and bobs in the fridge.

      Reply

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