Mushroom, Feta & Thyme Frittata
Mushroom, Feta & Thyme Frittata
This wholesome frittata is a nutrient-packed, protein-rich meal ideal for breakfast, lunch or a light dinner. Mushrooms support immunity and gut health, eggs provide quality protein for brain function, and feta adds calcium for strong bones.
Servings
6
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 200g oyster mushrooms, roughly chopped
- 3 shallots, chopped
- 1 tbsp fresh thyme leaves, extra for garnish
- 7 organic medium eggs
- ¼ cup grated parmesan
- ½ cup Greek yoghurt
- Handful crumbled feta, for topping
- Pinch sea salt & pepper, to taste
Method
- Preheat oven to 190°C.
- Heat a little olive oil in a frying pan over medium heat.
- Add the mushrooms, shallots and thyme and cook until the mushrooms are golden and the shallots are soft.
- Remove 1⁄3 of the mushrooms from the pan and set aside. Reduce the heat to low–medium.
- In a mixing bowl, whisk together the eggs, parmesan, yoghurt, salt and pepper until smooth.
- Pour the egg mixture into the pan with the mushrooms. Scatter the reserved mushrooms over the top and then sprinkle with feta.
- Cook gently over low–medium heat for about 10 mins or until the base is set.
- Transfer the pan to the oven and bake for a further 10 mins or until the top is set.
- Remove from the oven and allow the frittata to cool for 10 mins before serving.
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