Mushroom and Chicken Frittata

Mushroom and Chicken Frittata

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Serves 4

Cooking time – 20 minutes

Ideal for a Saturday brunch or an everyday supper.


1 tbsp olive oil 1 skinless chicken breast fillet, sliced thinly 200 g/ 7 oz mixed mushrooms, such as chestnut, oyster or shitake, sliced 1 red pepper, cored, deseeded and chopped 4 spring onions 8 eggs 3 tbsps chopped herbs, such as parsley, chives and thyme 125 g/4 oz low-fat soft cheese with chives Salt and pepper


  1. Heat the oil in a large, non-stick frying pan. Add the chicken, mushrooms, red pepper and spring onions and cook over a high heat, stirring for 5 minutes or until the chicken is cooked and the vegetables are tender.
  2. Preheat the grill to a medium heat.
  3. Beat the eggs with the herbs and season with salt and freshly ground black pepper. Pour into the pan over the chicken and vegetables and cook gently for about 5 minutes or until set around the edges.
  4. Dot the soft cheese over the top of the frittata and place the pan under a pre-heated medium grill.
  5. Cook until just set and the top is golden.
  6. Can be served either warm or cold.

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