Mushroom frittata

This mushroom frittata is super easy and healthy, and makes for a great lunch or dinner option served with salad. Eggs are an excellent source of protein to stabilise blood sugar levels, control cravings and promote fullness, and mushrooms contain B vitamins, fibre, selenium and vitamin D to provide energy, boost immunity, aid digestion and protect against free radicals.

Serves:  4
Ingredients:  8
Serving Size:  126g
Total calories:  348 kcal
Carbohydrates:  22.26g
Fat:  26.16g
Protein:  9.52g


  • 8 free-range or organic eggs
  • 1 cup cream
  • 100g mushrooms (shiitake, button, field, etc), sliced
  • 3 tbsp fresh mixed herbs OR 1 tbsp dried (parsley, tarragon, coriander, basil)
  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 160 degrees Celsius.
  2. In a large bowl, whisk eggs and cream together. Add mushrooms and herbs, seasoning to taste.
  3. Heat butter and oil in oven proof frying pan, rolling pan to coat base. Pour in egg mixture and cook on low heat until bottom has set, approx. 5 minutes.
  4. Transfer pan to oven for 15-20 minutes, or until top has set. Serve warm or at room temperature.
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