Mushroom & Rosemary Frittata
This mushroom and rosemary version is my new favourite combo. Just love the earthy flavour and almost meaty texture of the mushrooms. It’s really one of those vegetarian dinners where you don’t (or at least I don’t) even think about missing meat.
Normally I use thyme with mushrooms. But since my thyme isn’t doing so well in the garden with the drought I’ve been using rosemary instead. So good! And any mushrooms are great here. I generally just use whatever is cheapest, however feel free to play around with different types.
- 2-4 tablespoons butter
- 500 g 1lb mushrooms, sliced if large
- 1 stalk rosemary leaves picked
- 6 eggs
- 50 g (2oz) grated parmesan + shaved parmesan to serve
- green salad or veg to serve
Preheat your oven to 200C (400F). Line a 20cm (8in) spring form pan with baking paper. I line the sides as well because egg likes to stick!
Melt butter in a frying pan on a medium high heat. Add mushrooms and rosemary and cook, stirring every now and then. You want the mushrooms to brown and soften. Will take 5-10 minutes.
Lightly whisk eggs in a medium bowl. Add a little salt and then the cooked mushrooms and grated parmesan. Pour everything into the prepared pan and top with shaved parmesan if you want.
Bake for 15-20 minutes or until the frittata is golden and puffed up a little like a souffle.
Slice and serve warm or at room temp with salad on the side.
WINE MATCH: A nice crisp riesling or a light red like pinot noir.
Variations & Substitutions
short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat in a small frying pan / skillet (about 20cm 8in diameter). When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.
other veg – replace the mushrooms with defrosted frozen spinach, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini. Any pre cooked veggie is good.
different cheese – Most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.
dairy-free / paleo – just skip the cheese or replace cheese with cooked bacon, pine nuts, sliced almonds, roast walnuts or sun dried tomatoes.
egg-free – sorry! Even I can’t think of an alternative here.
smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.
carnivore – add bacon or sausages (either crumbled or sliced).
more substantial (carb lovers) - serve with buttered bread or toss in some cooked pasta or potato or sweet potato with the eggs.
more substantial (low carb) - serve with roast nuts or a substantial side dish like some roast veggies.
Low FODMAP - replace mushroom with cooked pasta, potato or try this spinach and feta frittata.
Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they made a lovely lunch. Leftovers will keep in the fridge for up to 2 weeks. Don't freeze.
More Egg Ideas…
- Buttery Mushrooms with Poached Eggs & Dukkah
- The [new] Secret to Easy-to-Peel Boiled Eggs
- The Easiest Way to Poach an Egg
- Turkish Poached Eggs with Yoghurt & Sumac
- Egg Noodle ‘Pad Thai’
- Basil & Ricotta Frittata
- Cumulus Spiced Eggs
- The Egg Archives…
More Mushroom Ideas…
- Mushrooms with Butter Beans
- Mushrooms with Lentils
- Roast Mushroom Salad
- Braised Mushrooms
- Oven Dried Mushroom Risotto
- Mushroom Soup with Brown Butter Walnuts & Crispy Sage
- The Mushroom Archives…
Have fun in the kitchen!