Mushroom Frittata

A golden, pillowy Italian egg dish that transforms humble mushrooms and shallots into something elegant—perfect for snacking, light lunches, or even breakfast for dinner. It's the kind of thing that makes you feel sophisticated without any fuss.

Ingredients:

• 8 large eggs (or 10 egg whites for lighter option)
• 300g mixed mushrooms, sliced
• 2 shallots, thinly sliced
• 80g grated Parmesan or Pecorino Romano
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Handful of fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Heat olive oil in an oven-safe skillet over medium-high heat. Sauté shallots until softened, about 3 minutes.
2. Add mushrooms and garlic, cooking until golden and any liquid evaporates, roughly 8–10 minutes.
3. Whisk together eggs, most of the cheese, parsley, salt, and pepper in a bowl.
4. Pour the egg mixture over the mushrooms, gently stirring to distribute evenly. Cook on the stovetop for 2–3 minutes until edges start to set.
5. Sprinkle remaining cheese on top and transfer to a preheated 180°C oven for 12–15 minutes until the centre is just set and lightly golden.
6. 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 deeply caramelised—this concentrates their flavour and removes excess moisture so your frittata stays beautifully set, not watery.