Mushroom frittata
A quick and flavourful mushroom frittata cooked on the hob and finished under a hot grill. Light, protein-packed, and perfect for breakfast, lunch, or a simple dinner.
Updated : 02 December, 2025
Easy
About 20 min.
Ingredients
250 grams
Mushroom
1
Garlic
1 tablespoon
Chives
4
Eggs
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Spray a small flame-proof frying pan with oil and place it over high heat. (The base should be no wider than 18cm/7in.) Stir-fry the sliced mushrooms in three batches for 2-3 minutes each, until softened and lightly browned. Transfer the cooked mushrooms to a sieve set over a bowl to drain off any excess moisture so they don’t become soggy.
Step 2
Return all the mushrooms to the pan and stir in the crushed garlic, chopped chives, and a pinch of ground black pepper. Cook for another minute, then reduce the heat to low.
Step 3
Preheat the grill to its hottest setting. Pour the beaten eggs over the mushrooms and cook for 5 minutes, or until almost set.
Step 4
Place the frying pan under the grill for 3-4 minutes, or until the frittata is completely set.
Step 5
Combine the salad ingredients in a bowl while the frittata finishes cooking.
Step 6
Remove the pan from the grill, loosen the edges of the frittata with a round-bladed knife, then turn it out onto a board and cut into wedges. Serve hot or cold alongside the fresh salad.
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