Baked Mushroom Frittata

Weekend is the perfect time to play with different colours and aromas. This cheerful Italian recipe uses a natural vegetable colour to shape a perfect picture on your plate. Basically, you can use any vegetables you have on hand to give it a creative touch and your personal signature. Served with tossed salad and crusty wholemeal bread makes a mind-blowing dinner.


  • 2 eggs
  • 250 grams ricotta cheese
  • 1/4 teaspoon oregano
  • 1 tomato chopped
  • 1 small onion chopped
  • 6 mushrooms sliced
  • 1/4 teaspoon basil


Mix together the eggs, cheese, oregano and basil until smooth. Add the tomato, onion and mushrooms. Spoon into two one cup souffle pots or ramekins. Bake at 180C for approximately 25 minutes or until set.

Serve with a tossed salad and crusty wholemeal bread. Serves 2.

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