Mushroom & Feta Frittata
Delicious and simple single-serve frittatas loaded with yummy buttery mushrooms, herbs and goats cheese
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
Notes
Calories: 261 kcal
Carbs: 7.8g | Fat: 17.9g | Protein: 18.2g
