Caramelised onion, mushroom & goat’s cheese frittata

Caramelised onion, mushroom & goat’s cheese frittata

Love Your Lunches
4–6 lunch portions
Bec Dickinson

You can also cook your frittata in individual muffin cases to make quick-grab meals that will defrost in time for lunch! Simply pour the mix into 10 mini muffin cases and bake for 12 minutes or until lightly golden and just set.


Quantity Ingredient
3 tablespoons olive oil
300g mushrooms, sliced
small bunch thyme
2 red onions, sliced into fine wedges
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
9 large eggs
3 tablespoons milk, semi-skimmed or whole
3 tablespoons chopped dill, plus extra to garnish
100g goat’s cheese, crumbled
freshly ground black pepper


  1. Heat 1 tablespoon of the oil in a deep ovenproof saucepan (22 cm) over a medium heat. Add the mushrooms and thyme and sauté until tender. Remove the mushrooms from the pan and set aside.
  2. In the same saucepan, heat the remaining oil over a low heat. Add the onions and cook for 10 minutes or until softened and lightly golden, stirring regularly. Stir in the sugar and vinegar and cook for a further 5 minutes or until caramelised.
  3. Preheat the oven to 200°C. In a bowl, whisk together the eggs and milk, stir in the dill, mushrooms and half the goat’s cheese, then season to taste. Pour this into the saucepan with the caramelised onions, making sure no onions are stuck to the bottom of the pan, stirring gently.
  4. Cook the frittata mixture for 2 minutes or until the edges start to set. Sprinkle over the remaining goat’s cheese and cook in the oven for 15 minutes or until golden and set. Allow to cool.
  5. Cut the frittata into portions, wrap in cling film, place in containers and freeze. When ready to eat, defrost in the fridge overnight, and reheat in the microwave until warm. Garnish with fresh dill, to serve.


  • Vegetarian Gluten-free
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