SAMFA Mushroom and Goat’s Cheese Frittata Cups

Makes 12 frittata cups



  • 12 XL free-range eggs
  • 100g softs goat’s cheese/chevin
  • 250g portabellini mushrooms, sliced
  • 1 small onion, finely diced
  • 100g kale, roughly chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste


  • Preheat oven to 180°C.
  • Lightly spray a 12 cup capacity cupcake tin with non-stick olive oil spray.
  • In a large frying pan heat a drizzle of olive oil.
  • Fry the onion until soft.
  • Add the mushrooms and cook until golden brown.
  • Add the kale and cook until slightly wilted.
  • Season everything well.
  • Remove from the pan and set aside to cool.
  • In a large bowl whisk together the eggs and season well with salt and pepper.
  • Divide the mushroom mixture between the cupcake cups.
  • Evenly distribute little nuggets of the goat’s cheese.
  • Pour in the whisked eggs.
  • Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.
  • Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.

This recipe was sponsored by SAMFA


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