Mushroom, cherry tomato and feta frittata

Healthspan November 16, 2017

Need some breakfast inspiration? This no fuss – vitamin D filled – mushroom and feta cheese omelette is a great way to start your day. You could even serve it with a simple green salad as a light lunch or dinner.

Serves: 2 | Vitamin D per serving: 3.0mcg (52% of the RDA)


  • 6 eggs
  • 1 tbsp extra virgin olive oil
  • 1/2 small red onion, finely sliced
  • 1 garlic clove, chopped
  • 5 cherry tomatoes, halved
  • 50g mixed mushrooms (try looking for vitamin D-rich varieties), sliced
  • 25g feta cheese, crumbled
  • Small handful of chives, finely chopped
  • 1 small handful of pumpkin seeds
  • Sea salt
  • Black pepper


  1. Preheat the oven to 200C.
  2. Place the eggs and milk in a bowl and whisk, then stir in the chives. Season with salt and pepper.
  3. Heat a small/medium sized oven-proof omelette pan over a medium heat then add half the oil.
  4. Add the onions and garlic and cook gently for 3-5 minutes until soft. Add the cherry tomatoes and the mushrooms to the pan and cook for a few minutes until soft.
  5. Pour in the egg mixture and cook gently for about 3 minutes until the mixture begins to set (you will notice this around the side of the pan). Season with salt and pepper.
  6. Now crumble the feta evenly over the top of the mixture and sprinkle over the pumpkin seeds.
  7. Take the pan off the heat and transfer to the oven and bake for about 8 minutes until the omelette has cooked through and has begun to rise and colour on the top.
  8. Remove from the oven and leave to cool for a few minutes before transferring to a chopping board.
  9. Cut into 4 slices and serve two each with a green salad.


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