Cheese and Mushroom Frittatas

Cheese and Mushroom Frittatas

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Fancy some indulgent eggs? Try this delicious cheese and mushroom frittata. Delicious hot or cold, and you can easily add your own spin with whatever vegetables are left in the fridge.

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Ingredients

Serves 6

Number of portions

  • 4 tbsps Olive Oil
  • 40 gram Lactofree Semi-Hard Cheese,Grated
  • 20 ml Lactofree Dairy Drink (Whole or Semi-Skimmed)
  • 6 Large Free Range Eggs
  • 30 gram Lactofree Soft White Cheese

Instructions

Instructions

1. Preheat the grill to its highest setting.

2. Heat 3 tablespoons of the oil in an oven-proof frying pan and fry the chopped mushrooms and shallots over a low heat until softened, season with salt and pepper.

3. Gently beat the eggs in a jug to break up the yolks then stir in the mushrooms and shallot mixture, soft white cheese and half of the grated semi-hard cheese.

4. Wipe the frying pan with kitchen paper and heat the rest of the oil in the pan.

5. Pour in the egg mixture and cook over a gentle heat for 6 – 8 minutes or until the egg has set round the outside. Sprinkle over the remaining semi-hard cheese.

6. Put the frying pan under the grill to cook the top for 3 – 4 minutes or until golden brown and just set.

7. Slide the frittata onto a serving plate and leave to cool for a few minutes before serving.

Top Tip

For a creamier, more luxurious tasting egg base, avoid adding salt to the egg mixture until its ready to cook.

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