Mushroom Frittata

A golden, fluffy Italian egg cake studded with earthy sautéed mushrooms and sharp cheese—the kind of snack that feels fancy but comes together in under 30 minutes, whether you're serving it warm as an appetizer or slicing it cold straight from the fridge.

Ingredients:

• 8 large eggs (or 10–12 egg whites for a lighter version)
• 250g mushrooms, sliced
• 2 shallots, thinly sliced
• 60ml whole milk or cream
• 75g grated Parmesan or Gruyère
• 2 tbsp olive oil
• Salt, pepper, and fresh thyme

Method:

1. Heat your oven to 200°C (180°C fan).
2. Warm 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sauté mushrooms until golden (about 5 minutes), then push to the side. Add shallots and cook until soft (2–3 minutes). Season well.
3. Whisk eggs with milk, most of the cheese, salt, pepper, and thyme in a bowl.
4. Pour the egg mixture over the mushrooms in the skillet. Sprinkle remaining cheese on top.
5. Cook on the stovetop for 2–3 minutes until the edges start to set, then transfer to the oven for 8–10 minutes until the center is just firm and the top is pale gold.
6. Let cool for a minute, slice into wedges, and serve warm or at room temperature.

Full recipe at Skinnytaste →

Chef's tip: Don't skip the stovetop head start—those first few minutes set the bottom beautifully, giving you a tender frittata with no rubbery edges.