Go Back
Mushroom Frittata Cups

Goat’s Cheese and Mushroom Frittata Cups

Course Snack
Servings 12 frittata cups


  • 12 XL free-range eggs
  • 100 g soft goat cheese / chevin
  • 250 g portabellini mushrooms sliced
  • 1 small onion finely diced
  • 100 g kale (or spinach)* roughly chopped
  • extra virgin olive oil
  • salt and pepper to taste


  • Preheat the oven to 180°C.
  • Lightly grease a 12 cup muffin tin.
  • In a large frying pan heat a drizzle of olive oil.
  • Fry the onion until soft. Add the mushrooms and cook until golden brown. Then add the kale and cook until slightly wilted.
  • Season everything well.
  • Remove from the pan and set aside to cool.
  • In a large bowl whisk together the eggs and season well with salt and pepper.
  • Divide the mushroom mixture between the cups.
  • Evenly distribute little nuggets of the goat cheese.
  • Pour in the whisked eggs.
  • Place the muffin tin on a baking tray and bake for 15-20 minutes, until set.
  • Let cool slightly and serve. Or store in an airtight container in the refrigerator.


*Some children find the taste of kale overwhelming. If your family doesn't like kale, spinach is a great alternative that doesn't have as strong a flavor.
Keyword curried mushroom, frittata, frittata cups, goat's cheese, snack