Potato and mushroom easy oven frittata

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Serves: 4

By glub

(2 Votes) 5


  • 50g cheddar grated

  • 230g potato peeled and quartered

  • 3 mushroom chopped small

  • 3/4 tsp dried oregano

  • 5 eggs


<ol> <li>Cook the quartered potatoes.</li> <li>In a bowl, beat the eggs and add the salt, pepper, oregano and cheese to the bowl.</li> <li>When the potatoes are cooked or almost cooked, thinly slice and add to a baking tin.</li> <li>Fry the mushrooms for about a minute (use the potato pan) then add them to the baking tin.</li> <li>Pour over the egg and cheese mixture.</li> <li>Heat the oven to 180C and bake for 35 minutes.</li> </ol>

Handy Hint

<p>Goes nicely with broccoli, and for hungrier people you could add some (wholemeal) pitta bread.</p>

Additional Information

  • Vegetarian

  • Brunch

  • Lunchbox

  • Budget

  • Potato

  • Make Ahead

  • Egg

  • mushroom

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Your comments

  • RainboweBrite 21/07/11 20:49

    I tried this tonight, and it was delicious and SO easy. The only things I did differently were I took 5 minutes off the cooking time, as our oven is fan-assisted, and I used 4 eggs, as it was for 2 of us. Thanks so much for adding it.

  • missorinoco 14/07/11 21:30

    This is great. I usually make an omelette then grill it at the end, and eat it with a sense of &quot;using up the leftovers&quot;. This version was loads nicer.

  • glub 07/07/11 21:08

    Oh and another thing lol. You will need an 8 inch baking tin

  • glub 07/07/11 21:06

    230g potato is roughly one medium/large potato. This can of course be leftovers which makes prep so much quicker :)

  • glub 07/07/11 21:04

    This went down well with adults, the one year-old and the three year-old. DP suggested I add some ham but I don't think it necessary.