Carrot and Mushroom Frittata

Name: Carrot and Mushroom Frittata
Total time: 25 min
Yield: 1 serving
Ingredients: Ingredients:; 2 eggs; 50g thinly sliced mushrooms; 1/2 carrot, diced; 1 tablespoon butter; 1 tablespoon olive oil; Salt and pepper to taste

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25 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Butter Use an additional tablespoon of olive oil.
Olive oil Use an additional tablespoon of butter.
Mushrooms Use the same amount of thinly sliced courgette.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein12 g

Carbohydrates8 g

Fat30 g

Fiber 2 g · Sugar 3 g · Sodium 350 mg

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This dish is a savoury take on the classic frittata, made with carrots, mushrooms and eggs. It's perfect for both lunch or dinner.

Main Dish

Steps

Heat the butter and the olive oil in a small pan over low heat.
Add the mushrooms and carrots to the pan, season with salt and pepper and cook for 10 minutes over low heat until the vegetables are tender.
Break two eggs into a bowl and whisk.
Add the eggs to the vegetables in the pan and cook for 5 minutes or until golden brown.
Place the pan under the grill for a further 10 minutes or until the eggs are cooked.
Serve the frittata and enjoy!

Tips for Carrot and Mushroom Frittata

A finished frittata should look set across the center, with no glossy, liquid egg; the top may be lightly browned.
Use a small oven-safe pan so the egg mixture stays thick enough to slice neatly; check that its handle is safe under the grill.
Let it rest for a few minutes before serving so the slices hold together rather than breaking apart.