BREAKFAST EGGS MEAL-PREP

Herbed Mushroom & Feta Frittata

Single-serve frittatas are one of my favourite easy-peasy breakfasts; I like to make a couple on the weekend and eat them fresh out of the oven, then leave a couple of extras in the fridge for a delicious, convenient breakfast for those busier weekdays.

It’s also really, super simple. Saute a handful of mushrooms in butter with lots of garlic, shallots and thyme until your house smells divine. Whisk together some eggs and milk, divide it all into ramekins (or a muffin tray if you’ve got these handy) and let the oven do the rest of the work.

Top it all with some goat’s feta and a handful of fresh parsley. Add a hunk of bread on the side to soak up all of the buttery eggs and breakfast is served!

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5 from 1 vote

Mushroom & Feta Frittata

Delicious and simple single-serve frittatas loaded with yummy buttery mushrooms, herbs and goats cheese
Prep Time10 mins
Cook Time20 mins
Servings: 3 servings
Calories: 261kcal

Ingredients

  • 10 g butter
  • 1 french shallot- finely chopped
  • 1 clove garlic- minced
  • 250 g swiss brown mushrooms- cleaned & sliced or substitute with any cup mushrooms- portabello, button
  • 2 tsp dried or fresh thyme
  • 6 large eggs
  • 75 ml full-fat milk
  • 60 g goats feta
  • 1 handful fresh parsley- roughly chopped

Instructions

  • Pre-heat the oven to 180°C
  • Heat a small non-stick pan on medium-high heat. Add a knob of butter and leave to melt
  • Add the chopped shallot & minced garlic and leave to sizzle for 1-2 minutes
  • Add the sliced mushrooms to the pan, season with salt and pepper. Stir for 5 minutes until mushrooms are lightly browned
  • Reduce the heat, add the thyme and simmer until the liquid from the pan has evaporated- another 5 minutes
  • In a clean mixing bowl, crack the eggs and add the milk. Whisk until lightly bubbly. Add the sautéed mushrooms into the bowl and mix to combine
  • Divide the egg mixture evenly into 3 small ramekins. Break the goats feta over the top of the ramekin, and place in the pre-heated oven on a centre tray
  • Bake for 15-20 minutes- this will depend on the size of your ramekin, but they are ready when you see the eggs start to puff
  • Remove from oven and leave to cool. Scatter the tops with chopped parsley and serve with fresh bread

Nutrition

Calories: 261 kcal
Carbs: 7.8g | Fat: 17.9g | Protein: 18.2g

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1 Comment

  • Reply
    Paleodebcooks
    January 3, 2020 at 9:16 am

    5 stars
    So easy and delicious!

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