Mushroom Frittata

This golden, fluffy Italian egg dish transforms humble mushrooms and shallots into something restaurant-worthy—crispy on the edges, tender within, and ready faster than you'd think.

Ingredients:

• 8 large eggs (or 10 egg whites for lighter version)
• 400g mushrooms, sliced
• 2 shallots, thinly sliced
• 75g grated Parmesan
• 2 tablespoons olive oil
• Salt, pepper, fresh thyme
• Splash of milk or cream

Method:

1. Heat olive oil in a large ovenproof skillet over medium-high heat. Sauté mushrooms and shallots until golden and any liquid has evaporated—about 8 minutes. Season generously.
2. Whisk eggs with milk, most of the Parmesan, salt, pepper, and thyme until fluffy.
3. Pour egg mixture over mushrooms, gently stirring to distribute evenly. Cook on the stovetop for 2–3 minutes until edges begin to set.
4. Scatter remaining Parmesan on top, then transfer to a preheated 200°C oven for 10–12 minutes until the center is just set and the top is lightly golden.
5. Slide onto a cutting board, slice into wedges, and serve warm or at room temperature.

Full recipe at Skinnytaste →

Chef's tip: Don't skip sautéing the mushrooms until they're completely dry—this concentrates their flavor and prevents a soggy frittata.