Mushroom frittata with goat cheese

Name: Mushroom and Goat's Cheese Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Mushroom Frittata

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.

Love Fritattas? Then check out my leftover chicken crittata or my three ingredient salmon frittata.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

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

Print Recipe

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:

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

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

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

For another mushroom recipe, make my easy mushroom rice.

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.

« Jersey Royal (New Potato), Asparagus & Goats Cheese Filo Tartlets

On Board Royal Caribbean’s Harmony of The Seas »

Comments