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
Harriet from Toby & Roo
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.
Life as Mum
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.
Fashion and Style Police
I like the fact that it doesn’t take too long to prepare and cook.
Super fast and adaptable.
Dannii @ Hungry Healthy Happy
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.
Sarah, Maison Cupcake
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 :-)
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.
Jacqui Paterson (@Jax2000)
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!
Jemma @ Celery and Cupcakes
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!
Fi Ni Neachtain
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.