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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
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
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.
Calories: 133kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 146mg | Potassium: 221mg | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1.7mg | Calcium: 95mg | Iron: 1.2mg