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This mushroom frittata with goat cheese is perfect at any time but a great picnic treat
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
Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 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


  • 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