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Recipe of the Week: Caramelised Mushroom and Goats’ Cheese Frittata (V)

If you didn’t order this recipe but fancy giving it a try, you can cook it at home with this recipe card. Let us know what you think on Facebook or Twitter – we love hearing from you!

Frittata is the perfect healthy comfort food. They’re protein packed, carb-free and best served with plenty of delicious seasonal vegetables. This one is a special veggie recipe, combining the creaminess from goats’ cheese with lightly caramelised mushrooms. The frittata is served with a steamy, super-healthy side of savoy cabbage and a glossy balsamic reduction. 

  • Kcal/fat/prot: 423 / 24g / 28g (/pers) 
  • Origin: Britain  
  • Prep time: 30 min 

Ingredients for 2 (for 4):

  • 100g (200g) Soft goats’ cheese
  • 1 (2) Shallot
  • 4 (8) Eggs
  • 1/2 (1) Savoy cabbage
  • 4 tbsp (8 tbsp) Balsamic vinegar
  • 150g (300g) Chestnut mushrooms 

Special equipment: Oven-proof pan

You need: Salt, Pepper, Olive oil, Butter, Milk, Sugar 


  1. Add the balsamic vinegar and 2 tbsp (4 tbsp) of sugar to a pan on a medium-high heat and mix together. Bring to a boil to dissolve the sugar. Reduce the heat and simmer very gently until the balsamic is reduced by half
  2. Peel the shallot(s) and slice finely. Add 1 tbsp of butter to an approx. 17cm (approx. 25cm) oven-proof pan on a medium-high heat. Once the butter is melted and hot, add the shallot and cook for 4-5 min or until softened but not browned
  3. Meanwhile, slice the mushrooms (approx. 1cm thick). Add the mushroom to the pan with the shallot and season with pepper. Arrange the mushrooms into a single layer. Cook without stirring until they are slightly shrivelled and turning golden brown (approx. 10 min)
  4. Preheat the grill to a medium-high heat. Shred half (all) the savoy cabbage roughly, discarding the core. Break the eggs into a bowl and beat well with a fork . Add 3 tbsp (6 tbsp) of milk and season to your taste with salt and pepper
  5. Add approx. 2cm of water to a large pan with a lid on a high heat and bring to a boil. Add the savoy cabbage, cover with a lid and cook for 6 min or until tender. Drain, cover well and set aside until you are ready to serve
  6. Mix the mushoom and shallot in the pan together. Add the egg mixture. Lift the egg a little from two opposite edges of the pan and let some of the uncooked egg slip to the bottom. Cook gently for 3 min
  7. Add pieces of goats’ cheese across the top of the egg in the pan. Put under the grill, leaving the oven door just open . Cook for 2-4 min or until the egg is set and golden. Remove the frittata from the grill and cut into slices
  8. Serve the fritatta on a bed of savoy cabbage and drizzle with the balsamic reduction