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Anti-inflammatory recipe 3

Onion and mushroom frittata makes a light lunch or starter in less than 15 minutes.


Serves 2 for lunch and 4 for starters –

  • 2 large onions (finely chopped or sliced)
  • 250g chestnut mushrooms (cleaned and quartered)
  • 6 large eggs (whisked)
  • 50 mls skimmed milk or soya or almond milk
  • 1 clove garlic (finely chopped)
  • 1 teaspoon mixed herbs
  • half teaspoon curry powder
  • olive oil

Method –

  • Heat the olive oil in a large frying pan.
  • Add the onions and cook for 5 minutes but do not brown.
  • Add the garlic, mixed herbs and curry powder, stir in well and and cook for another two minutes.
  • Add the mushrooms and cook for five minutes until soft.
  • Add the milk or non-diary milk to the eggs and whisk. Pour carefully into the pan ensuring the onions and mushrooms are spread around equally.
  • On a low heat, cook for about 5 minutes until the top starts to set.
  • Serve with a side salad and/or toast.

Tips –

  • For a light fluffy frittata keep the lid on the pan throughout cooking.
  • For a browned top, put under a hot grill for one minute.