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!
Mushroom & Feta Frittata
- 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
- 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