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.
Love Fritattas? Then check out my leftover chicken crittata or my three ingredient salmon frittata.
Easy vegetarian frittata made with economical, adaptable and tasty mushrooms and goat cheese
- 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.
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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
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
Helen
Theses certainly are low carb! I think that a creamy blue cheese would work well too.
DannyUK.com
This looks lovely and fairly easy to make. Goat’s cheese is probably my favourite cheese.
Helen
We love goats cheese too! So delicious.
Katie Bryson
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!
Helen
Thank Katie, I think that soft goats cheese is one of my favourite summer ingredients.
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.
Helen
do give it a try.
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
Helen
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
Helen
Go and make a frittata – it is one of the easiest things to do.
Tamara
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!
Helen
I really love frittatas, they are ideal for using everything up before you go on holiday when making a snack for the journey
Rhian Westbury
I love making frittatas as you can pretty much throw anything in to make them.
Helen
That is the general idea!
Liz Mays
Oh that looks perfect. I’m loving all of the mushrooms! This frittata sounds so flavorful!
Helen
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.
Helen
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.
Helen
Yes, economical and they give so much back.
Rachel
I have never managed to make a frittata, it always looks like an awful omelette, this looks divine x
Helen
Thanks Rachel, you need a heavy non stick pan and some patience. Don’t touch it whilst it cooks.
nicol
i do love the photography of this! thinking about it, ive never tried goats cheese :O
Helen
Thanks Nicol, some goats cheese can be quite strong, so go for a gently flavoured log like this one.
Hannah
My mum would love this so I am going to forward this post onto her!
Helen
Thanks Hannah, I hope she enjoys it.
Jessica McDonnell
This looks so yummy and easy to make. I love Goats cheese and mushrooms.
Helen
They are the perfect pairing!