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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!
- 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