Brunch Egg and Mushroom Frittata
ContinentalBrunchDesi eggsMedium
A golden mushroom frittata finished in the oven — soft inside, lightly crisp on top, perfect for sharing.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 Desi eggs
- 200 g mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup grated cheese
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
- Fresh coriander or parsley for garnish
Method
- Melt butter in an oven-proof pan and fry the onion and garlic until soft.
- Add the mushrooms and cook 5 minutes until golden.
- Beat the eggs with salt and pepper; pour over the mushrooms.
- Cook on low heat for 5 minutes until the edges set, then sprinkle cheese on top.
- Bake at 180°C for 8–10 minutes until the frittata is set and lightly golden. Slice and serve hot.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)15 g
Fat (estimate)15 g
Carbs (estimate)5 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use any oven-proof pan; a karahi with a lid also works on the stove. Food safety: bake until the eggs are fully set. Allergens: egg and milk (butter, cheese). Substitute: use capsicum or spinach instead of mushrooms. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).