Mushroom & tomato frittata

Mushroom & tomato frittata

Ingredients (2 servings):

  • 30g butter
  • 200g mushrooms, thickly sliced
  • 2 tomatoes, cut into wedges
  • 4 eggs
  • 75g mature cheddar, coarsely grated
  • ½ cup flat-leaf parsley leaves



  1. Melt 20g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.
  2. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.
  3. Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set.
  4. Place pan under hot grill for 3-4 minutes or until just set and top is golden.
  5. Slide onto a board, cut in half.
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