Mushroom frittata

by Kam


Frittata is nothing else but a thick omelette with some added ingredients like vegetables and herbs. You can use all kinds of veggies like tomatoes, potatoes, sweet potatoes, spinach and so much more. It is cooked in an oven-proof pan. Firstly one side is baked on the stove and the top is then baked in the oven under the broiler. It will puff up and make for one beautiful, thick frittata. Very quick to make and perfect for lunch along with a crunchy salad. Also a great dish to serve for a Sunday brunch to impress your guests.


Mushroom frittata

Servings 4


  • 6 organic, range-free eggs
  • 1 medium onion, chopped
  • 3-4 large button mushrooms, sliced
  • 1 tbsp olive oil
  • 100 ml water
  • Salt and black pepper
  • handful of fresh parsley leaves, chopped


  1. Whisk eggs, water, salt and black pepper in a bowl. Add the mushrooms and half of the parsley leaves. Heat olive oil in an oven-proof pan and fry the onions until translucent. Pour in egg mixture. Cook on low heat for about 5-7 minutes until golden-brown. Heat the broiler and place the pan in the oven. Bake until golden-brown and puffed up.
  2. Garnish with the remaining parsley and serve.



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