Mushroom & Swiss Cheese Frittata

Frittatas are a dependable meal when the fridge is nearly empty. Eggs, cheese, whatever vegetable is going soft — it tends to work every time.

This one leans classic: mushrooms sweated in butter until they're deeply golden, and Swiss cheese for that nutty, melty finish. It sits nicely next to the veggie breakfast hash for a proper brunch spread.

Ingredients

Instructions

1. Heat the oven to 190°C (375°F).
2. Whisk the eggs, milk, salt and pepper in a large bowl.
3. Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes until deeply golden and any liquid has evaporated.
4. Stir in the garlic and thyme, cook 30 seconds, then pour in the eggs. Sprinkle the cheese over the top.
5. Cook undisturbed for 3 minutes until the edges start to set, then transfer to the oven.
6. Bake 12–14 minutes until just set in the middle. Scatter with chives, slice into wedges and serve.

Cooking tips

• Don't over-salt the eggs before cooking — the cheese adds plenty.
• Let the mushrooms brown properly. Crowding the pan gives you steamed, watery frittata.
• Leftovers keep 3 days and reheat gently in a low oven, or eat cold with a green salad.

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