Mushroom frittata

Mushroom frittata
Mushroom frittata Photo: Jennifer Soo

A great lunch option or light dinner.


8 free-range eggs

1 cup cream

100g mixed mushrooms, sliced (eg shiitake, field, button, etc)

1 tbsp fresh mixed herbs, chopped (parsley, chervil, tarragon)

Sea salt and freshly ground black pepper

1 tsp butter

1 tsp olive oil


Preheat the oven to 150C.

In a large bowl, whisk the eggs and cream together. Add the mushrooms and herbs and season to taste.

Heat the butter and oil in an ovenproof frying pan and roll the pan to coat the base (alternatively, you can line the pan with greaseproof paper to come about 1cm above the rim to be sure it won't stick). Pour in the egg mixture and cook over low heat until the bottom has set (about 5 minutes). Transfer the pan to the oven for 15-20 minutes, or until the top has just set.

Serve warm or at room temperature.