A Cook's Plot

Vegetarian & Vegan

Mushroom frittata

Perfect for a quick and easy lunch

I love serving snack lunches that taste really delicious, that need nothing other than a salad to go with them and that don’t take ages to prepare… This is a perfect example of one of those! In fact, it’s one of my go-to lunches that I make again and again, especially as there are usually leftovers to tuck into the next day as a quick, ready-to-heat-up supper, with a side dish of maybe broccoli or baby sprouts.

Don’t be tempted to leave out the fresh parsley - you need its freshness to offset the richness of the eggs and cheese. And make sure you season the mixture really well before your pour it into the pan. Enjoy!


Serves 8

  • 8 small salad potatoes, cut into chunks
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 2 chestnut mushrooms, sliced
  • 8 medium eggs
  • Handful of fresh parsley, chopped
  • Good handful of cheddar cheese, grated


Boil the potatoes in salted water until just tender when you insert the point of a knife into them. Meanwhile, fry the onion and garlic in a little olive oil until just starting to soften, then transfer to a plate and fry the mushrooms in the pan over a very high heat until golden.

Beat the eggs in a large bowl, season really well, then stir in the parsley along with the potatoes, mushrooms, onions, garlic and cheese.

Grease a medium-size ovenproof frying pan with oil, then carefully pour the mixture into the pan. Cook at 180C (fan oven) for about 20 minutes until just set in the centre. Finish by browning under a hot grill for a minute or two.

A Cook's Plot Tip

Serve with salad dressed with a fairly sharp vinaigrette

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