Quick brunch frittata

Quick brunch frittata
  • Serves icon Serves 2
  • Time icon Ready in 25 minutes

Make this super-quick and easy vegetarian frittata, made with mushrooms, tomatoes and cheddar cheese, for a last-minute brunch.


  • 25g butter, plus a little extra
  • 200g chestnut mushrooms, thickly sliced
  • 2 ripe tomatoes, cut into wedges
  • 4 eggs
  • 75g mature (vegetarian) cheddar, coarsely grated
  • Good handful fresh parsley


  1. Preheat the grill to high. Melt the butter in a medium, non-stick frying pan over a medium heat. Add the chestnut mushrooms and tomatoes. Cook for 3-4 minutes, stirring constantly, until just softened. Tip into a bowl and set aside.
  2. In a large bowl, lightly beat the eggs with 1 tablespoon water. Stir in the Cheddar, parsley and the mushrooms and tomatoes. Season and mix together.
  3. Melt the extra butter in the frying pan over a medium-low heat. Add the egg mixture, stir briefly, then cook for 6-8 minutes, or until golden underneath and nearly set.
  4. Pop under the hot grill for 3-4 minutes, until just set and turning golden on top. Slide onto a board, cut in half and serve with a dressed green salad.


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