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Photo of Mushroom and goat’s cheese frittata by WW

Mushroom and goat’s cheese frittata

4
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Layers of sweet potato and tangy bites of goat’s cheese create a fantastic frittata.

Ingredients

Orange sweet potato (kumara)

300 g

Olive oil

2 tsp

Mushrooms

400 g, swiss brown, thinly sliced

Green shallot(s)

3 individual, thinly sliced

Egg(s)

6 medium

Skim milk

¼ cup(s)

Soft goat's cheese

50 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook sweet potato in a medium saucepan of boiling salted water for 5–7 minutes or until just tender. Drain.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Add shallots and cook for 1 minute. Remove from heat. Add boiled sweet potato and stir to combine.
  3. Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over vegies in pan and sprinkle with goat’s cheese. Cook over medium-high heat for 5 minutes or until the base is golden and set.
  4. Meanwhile, preheat grill to medium-high. Place frittata pan under grill and cook for 4–5 minutes or until top is golden and set (see tip). Cool in pan for 5 minutes before cutting into wedges to serve.

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