01 Nov Mushroom & ‘any cheese’ Frittata
Breakfast and Brunch
Mushroom & ‘any cheese’ Frittata
If, like me, you love frittatas, you’ll know they are the dream dish for using up leftovers of cheese, greens or cooked veg (or endless pumpkin leftovers from Halloween). They’re also fab as breakfast on the go and perfect for packed lunch. Here’s a rough guide for this mushroom and cheese frittata below, but feel free to make it your own; I’ve never made the same frittata twice! I used portobello and chestnut mushrooms in this as I couldn’t get the fancier type and wanted a real garlicky mushroom taste. I also used up the ends of two cheeses, but feta, goats cheese and/or blue cheese would be fantastic too! A great way to use up the odds and ends of a cheese board.
- In a medium deep sided frying pan, fry the onions in 1 tbs ghee/butter for 5 minutes stirring occasionally. Use this time to prepare everything else.
- Add the remaining ghee/butter to the pan along with the garlic, mushrooms, thyme and a pinch of sea salt & pepper on a high heat for about 5 minutes, stirring from time to time. You want the mushrooms to release all their liquid and for the liquid to cook off for the best mushroom texture.
- Then add the spinach, peas and herbs, chilli flakes if you like, stir and let cook for a final minute
- Meanwhile preheat the grill and beat the eggs in a bowl along with a little pinch of salt & pepper then pour the egg mix into the pan and let cook on a medium heat with a lid on for 5 – 8 minutes until the base is cooked. If you’re worried about the base of your frittata burning, you can use a spatula to wiggle and peek at the bottom or turn the heat to low and let it cook for longer
- Remove the lid and scatter the grated cheese on top then set under the grill for the middle to cook and the cheesy top to get golden – this takes about 3 – 5 minutes so keep an eye on.
- To check your frittata is cooked, use a knife to check the centre of the frittata, it should be solid with no runny egg visible.
- Then let the frittata cool for about 5 minutes, use a spatula to loosen the edges of the frittata so that it can slide onto a board or plate then slice it up and enjoy!
Serves 4 (as main) or 8 (as snack)
- 2 tbs ghee or butter
- 1 medium red onion, sliced or bunch of spring onions
- 4 fat garlic cloves, finely chopped (I like it garlicky)
- 500g mixed mushrooms, roughly sliced
- 2 tbsp fresh thyme leaves, or 2 tsp of dried thyme or rosemary
- 3 – 4 handfuls of any grated cheese, depending on the strength of your cheese
- 10 medium eggs or 8 large ones
- 2 handfuls frozen peas or 1 big handful of leftover cooked veg like broccoli florets
- 1 very large handful of baby spinach, roughly chopped or greens
- 1 large handful parsley/basil, roughly chopped
- Sea salt & pepper
- Chilli flakes (optional)