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.