Go Back
Print Recipe
5 from 1 vote

Mushroom & Feta Frittata

Delicious and simple single-serve frittatas loaded with yummy buttery mushrooms, herbs and goats cheese
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American, australian, Italian
Keyword: breakfast, brunch, frittata, quiche
Servings: 3 servings
Calories: 261kcal


  • 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


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