Fast Recipes

Herb frittata with mushrooms

A few mushrooms and a handful of herbs are all that's needed to create a frittata, one of the most quick and satisfying meals there is.

By Brigitte Hafner
  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
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Elizabeth David talked about the simple pleasure of an omelette, some bread and a glass of wine. This may be a frittata, but the concept is the same. Here mushrooms – always a good winter staple – and soft herbs lift the flavour.


  • 3 eggs
  • 2 tbsp coarsely chopped soft herbs such as chervil, flat-leaf parsley and chives
  • 50 gm finely grated parmesan, plus extra shaved to serve
  • 60 ml extra-virgin olive oil, plus extra to drizzle
  • 40 gm butter
  • 5 Portobello or flat mushrooms, sliced
  • 1 garlic clove, thinly sliced
  • Toasted sourdough drizzled with olive oil, to serve


  • 1
    Whisk eggs in a bowl with herbs, grated parmesan and a pinch of salt flakes.
  • 2
    Heat a non-stick or well-seasoned cast-iron frying pan over medium-high heat and add oil and 20gm butter. When the butter is foaming (1-2 minutes), add mushrooms and garlic, season to taste, and sauté until softened (2-4 minutes). Add remaining butter, wait until it's foaming (1-2 minutes), then pour in egg mixture. Move about with a fork briefly, then reduce heat to medium and cook until almost set underneath (1-2 minutes). Place a plate over the pan, then carefully invert the pan so the frittata is on the plate uncooked-side down. Return pan to heat, carefully slide frittata back in and cook briefly until just set (1-2 minutes; alternatively, finish in a 180°C oven for 2-3 minutes). Serve with toasted sourdough and topped with extra parmesan.
  • undefined: Brigitte Hafner