Easy vegetarian frittata

    I made this vegetarian frittata for a party, but it could also be made for a lovely brunch, low-carb lunch or even to serve cold on a picnic - so versatile!


    Hampshire, England, UK
    1 person made this

    Serves: 8 

    • 2 tablespoons salted butter
    • 2 cloves garlic, minced
    • 6 mushrooms, chopped
    • 2 spring onions, finely chopped
    • 8 eggs
    • 4 tablespoons goat's cheese, crumbled
    • 2 to 3 tablespoons double cream
    • salt and pepper, to taste
    • 1 handful grated cheese, of your choice

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Melt the butter in a frying pan over a medium heat. Add the garlic, mushrooms and spring onions and cook and stir until the mushrooms are golden brown; transfer to a mixing bowl. Add the remaining ingredients, except the grated cheese and mix well. Pour into a medium ovenproof baking dish (choose one so as to result in a frittata that is about 4 to 5cm deep). Sprinkle the top of the frittata with grated cheese.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 18 to 25 minutes. Remove from the oven and serve warm, or allow to cool before serving.
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