Mushroom Frittata

This Italian egg dish transforms humble mushrooms and shallots into something genuinely elegant—it's the kind of breakfast that feels special enough for guests but quick enough for a busy Wednesday morning.

Ingredients:

• 8 large eggs (or 10 egg whites for lighter version)
• 400g mixed mushrooms, sliced
• 2 shallots, thinly sliced
• 75g grated cheese (Parmesan or Gruyère)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Fresh thyme or parsley
• Salt and pepper to taste

Method:

1. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sauté mushrooms until golden and their liquid evaporates (about 6 minutes). Transfer to a plate.
2. Add remaining oil and cook shallots until soft and fragrant (3 minutes). Stir in garlic for 30 seconds.
3. Whisk eggs with cheese, salt, and pepper. Return mushrooms to the skillet, then pour egg mixture over, stirring gently to distribute.
4. Cook on the stovetop for 2–3 minutes until edges just begin to set.
5. Transfer to a 200°C oven for 8–10 minutes until the centre is just firm.
6. Top with fresh herbs and serve warm or at room temperature.

Full recipe at Skinnytaste →

Chef's tip: Don't overcook—a frittata continues cooking as it cools, so pull it from the oven when the centre is *just* set. It'll be custardy and perfect, not rubbery.