Mushroom and courgette frittata

Ingredients

• 6eggs
• 1 largecourgette
• 300 gchestnut mushrooms or mixed mushrooms, fresh or frozen
• 50 ggrated Grana cheese
• 1/2onion
• 1 clovegarlic
• a small bunchparsley
• 2 tablespoons (30 ml)milk
• 2–3 tablespoons olive oil or 2 knobs of butter, plus a little extra as neededextra-virgin olive oil or butter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the courgette

   Wash and trim the courgette, then cut it into small pieces. Soften it in a pan with a little oil and the finely chopped onion. Wipe any soil from the mushrooms with a damp cloth.

2. 2

   Cook the mushrooms

   Slice the mushrooms and cook them in a pan with oil and the garlic clove. When they are nearly ready, stir in the finely chopped parsley, then take the pan off the heat.

3. 3

   Mix the eggs

   Crack each egg into a small dish first to check its freshness, then put the eggs in a bowl and beat briefly. Mix in the Grana, 2 tablespoons of milk and the cooked vegetables, then season with salt and pepper.

4. 4

   Heat the pan

   Add 2–3 tablespoons of oil or 2 knobs of butter to an iron or non-stick frying pan. Heat it, then pour in the egg mixture.

5. 5

   Spread the mixture

   Tilt the pan in a circular motion so the egg mixture covers the base evenly.

6. 6

   Cook it gently

   Cover the pan and cook over a low heat. Shake the pan several times and change its position over the flame regularly so the frittata colours evenly.

7. 7

   Check the base

   When the frittata releases from the base of the pan, it is ready to turn. If needed, loosen it from the sides with a small spatula.

8. 8

   Turn the frittata

   Place a plate or lid over the pan and hold it firmly in place. Turn the pan over to transfer the mushroom and courgette frittata onto the plate.

9. 9

   Cook the other side

   Return the pan to the heat and add a drizzle of oil or a small piece of butter. Slide the frittata from the plate back into the pan so the other side can cook.

10. 10

    Serve warm

    When the frittata is cooked through, slide it onto a serving plate and serve while hot.

What is a frittata?

A frittata is an Italian egg dish cooked with other ingredients in a pan, then often turned to finish cooking the top. This version pairs tender courgette and mushrooms with Grana and parsley.

The vegetables are cooked before they are mixed with the eggs, which helps them soften and keeps excess moisture from making the frittata watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 18g protein, 7g carbs, 20g fat.

The eggs and Grana provide most of the protein, while the eggs, cheese and cooking oil or butter contribute most of the fat. The courgette, onion and mushrooms add a modest amount of carbohydrate and fibre. Pair a portion with salad or other vegetables, and add bread if you want a more substantial plate.

Prepare the vegetables first

Courgette: cut it into small pieces so it softens quickly and is easy to portion through the egg mixture.

Mushrooms: wipe away any soil with a damp cloth and slice them. Cook them until tender before adding them to the eggs.

Build flavour in the pan

Onion and garlic: soften the onion with the courgette, and cook the garlic with the mushrooms to flavour each vegetable.

Parsley and Grana: parsley adds a fresh finish to the mushrooms, while the grated cheese seasons the egg mixture and brings savoury depth.

Keep the heat low

Gentle heat gives the eggs time to set without scorching the base. Keep the pan covered and move it around the flame as directed for more even cooking.

The frittata is ready to turn when it releases from the base. Loosen the edges carefully with a small spatula if they are still sticking.

Turn it with confidence

Choose a plate or lid wider than the pan and hold it firmly against the rim before turning. A steady, decisive movement helps keep the frittata together.

Slide it back into the pan with a little fresh oil or butter, then let the second side cook until set.

When it is cooked

The egg should be set rather than liquid in the centre, and the underside should release from the pan without tearing. Cooking time can vary with the pan and the heat, so use these cues alongside the recipe’s low-heat method.

Serve it hot from the pan, or let it cool slightly if you prefer neater slices.

What to serve alongside

A crisp green salad or sliced tomatoes make a fresh contrast to the soft, savoury frittata. Bread is a straightforward accompaniment if you want a more substantial meal.

For a fuller spread, serve it with roasted or steamed vegetables; keep their seasoning simple so the mushroom, parsley and cheese flavours remain distinct.

Recipe notes & tips

• Wipe mushrooms with a damp cloth rather than soaking them.
• Cook the vegetables before mixing them into the eggs.
• Beat the eggs only briefly, as the method directs.
• Keep the heat low and cover the pan while the first side cooks.
• Use a plate wider than the pan when turning the frittata.
• Let the second side set before sliding the frittata onto the serving plate.

Variations

• Use mixed mushrooms: combine different varieties for a varied mushroom flavour.
• Add fresh herbs: use a little extra parsley for a brighter finish.
• Choose butter: replace the olive oil with the butter specified in the recipe.
• Use frozen mushrooms: thaw them and cook off excess moisture before mixing them with the eggs.
• Add a side salad: serve with dressed leaves for a fresh contrast.

Common mistakes to avoid

• Wet mushrooms: do not soak them; wipe away soil with a damp cloth.
• Undercooked vegetables: soften the courgette and cook the mushrooms before adding them to the eggs.
• High heat: keep the flame low so the base does not colour too quickly.
• Sticking edges: loosen the frittata gently with a small spatula before turning.
• Unsteady turn: hold a plate or lid firmly against the pan before flipping it.
• Rushed finish: return the frittata to the pan so the second side cooks through.

How to store

Cool leftovers, cover or seal them in a container, and refrigerate for up to 3 days. Reheat gently in a covered pan over low heat or in a microwave until warmed through.

Frequently asked questions