Come what may, Frittatas are a favourite in our home as it is easy to make, and you can chop and change the recipe quite easily by just replacing some of the ingredients with whatever you have in the fridge.
This recipe is one of my favourites, though. It’s tasty and healthy and with mushrooms being available in stores all year round, it’s the ideal recipe to keep close by.
SAMFA has a way of sprucing up mushrooms just the right way for everyone in the family to enjoy – from a two-year-old toddler who doesn’t want to eat much other than fish fingers and chips, to four-year-old Miss Clever Pants and both her parents.
So, here it is – the recipe to keep handy for days when your brain just stops thinking and you have no idea what to make for dinner, or for those days when you need some lunchbox inspo.
Recipe: Mushroom and Goat’s Cheese Frittata Cups
Makes 12 frittata cups
12 extra-large, free-range eggs
100g softs goat’s cheese / chevin
250g portabellini mushrooms, sliced
1 small onion, finely diced
100g kale, roughly chopped
Extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 180°C.
Lightly spray a 12-cup capacity cupcake tin with nonstick olive oil spray.
In a large frying pan heat a drizzle of olive oil.
Fry the onion until soft.
Add the mushrooms and cook until golden brown.
Add the kale and cook until slightly wilted.
Season everything well.
Remove from the pan and set aside to cool.
In a large bowl whisk together the eggs and season well with salt and pepper.
Divide mushroom mixture between the cupcake cups.
Evenly distribute little nuggets of the goat’s cheese.
Pour in the whisked eggs.
Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.
Let it cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.