Mushroom and Goats Cheese Frittata

Whole mushroom and goats cheese frittata on a white plate

Frittata ticks all the boxes when you’re trying to figure out what to have for dinner tonight. It’s easy, versatile, quick and always delicious. Particularly when it’s a mushroom and goats cheese frittata, like this one.

I love frittatas and one of my goals is to make as many as I can, in all sorts of different flavour combinations, and share them with you here!

This mushroom and goats cheese frittata is already one of my favourites. Mushroom and goats cheese is already a winning combination, and with the fluffy egg, it’s fantastic.

This recipe also has the massive benefit of only needing 5 ingredients (not including salt and pepper) – so it’s really easy to get the ingredients for.

Give it a try, and let me know which flavour frittata you’d like me to make next!

Mushroom and Goats Cheese Frittata – The Ingredients

  • Olive oil – I use olive oil in two places here: firstly, to cook the garlic and mushrooms, and secondly, to drizzle over the top before putting under the grill. I’d recommend using the best olive oil you have.
  • Garlic – use at least 4 big cloves! Garlic and mushrooms are a brilliant combo.
  • Mushrooms – I used some nice woodland mushrooms. You could also use chestnut mushrooms. I’d avoid plain white mushrooms because they don’t have as much flavour.
  • Eggs – you’ll need eight medium/large eggs for this frittata.
  • Goats cheese – any type of goats cheese will work nicely. You can slice it into rounds like I did or crumble it over the top.

Cooking the Frittata

This is an easy recipe to make, but here are my tips to success;

  • When you cook the mushrooms, don’t stir them at the beginning. Stirring your mushrooms releases liquid which could make your frittata soggy. Instead, put them in the pan and leave them to cook for a few minutes until golden, then toss to turn them over.
  • USE A GOOD NON STICK PAN! There’s honestly nothing worse than a frittata that has stuck to the pan.
  • Serve with a delicious side salad and maybe some boiled new potatoes.
Whole mushroom and goats cheese frittata on a white plate

Mushroom and Goats Cheese Frittata

Save This Recipe
Harriet Young
Quick and easy vegetarian frittata with mushrooms and goats cheese.
Total Time 30 minutes
Course Main Course
Servings 4 People


  • 2 tbsp olive oil
  • 4 cloves garlic
  • 300 g mushrooms
  • 8 eggs
  • 100 g goats cheese


  • Peel and dice the garlic and add to a large nonstick frying pan with 1 tbsp of the olive oil. Cook on a medium heat for 30 seconds, then add the roughly chopped mushrooms.
  • Allow the mushrooms to cook for 3-4 minutes until golden, then toss the pan to move them around.
  • Crack the eggs into a large bowl, add some salt and pepper and beat until well combined.
  • Pour the egg mixture evenly over the mushrooms in the pan, making sure it covers all of them, and move around quickly with a wooden spoon to ensure it fills any gaps. Cook over a low-medium heat for 5-7 minutes until the egg has mostly set.
  • Slice the goats cheese and place evenly over the top. Drizzle with the remaining olive oil, then pop under a high grill until the egg is completely set and the top is golden brown (about 10 minutes).
Keyword eggs, frittata, goats cheese, mushrooms, vegetarian

3 responses to “Mushroom and Goats Cheese Frittata”

  1. 5 stars
    Really really good flavor. We love mushrooms! Thank you!

  2. 5 stars
    I made this frittata for breakfast this morning and it was delicious! Great for prepping breakfast for the week

  3. 5 stars
    This recipe speaks to me. It is all my favorite things all put together. Thanks!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.