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

Cook Time20

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