Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Earthy mushrooms with tangy goat’s cheese.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 250 g mushrooms, sliced
- 1 garlic clove, crushed
- 100 g soft goat’s cheese, crumbled
- Small handful of thyme or chives
- 1 tbsp olive oil
- 20 g butter
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C). Fry the mushrooms in the oil and butter for 6–7 minutes, until golden.
- Add the garlic for 1 minute, then spread the mushrooms evenly.
- Beat the eggs with the herbs and seasoning, pour over, and dot with goat’s cheese.
- Cook on the hob for 2 minutes, then bake for 10–12 minutes, until just set.
Swaps and tips
Cook the mushrooms until well browned and dry so the frittata isn’t watery. Feta works in place of goat’s cheese.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 2 g | 1 g | 28 g | 346 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
