Red Pepper, Mushroom & Feta Frittata

A simple, nourishing frittata that works just as well for lunch as it does for a relaxed supper. Sweet red pepper, earthy mushrooms, and salty feta come together in a softly set egg base — comforting, satisfying, and easy to return to.

It’s one of those recipes that feels quietly reliable, whether eaten warm from the oven or enjoyed cold the next day.

Serves: 2–3
Time: 10 minutes prep · 25 minutes cooking

Ingredients

• 5 eggs

• A splash of milk

• ½ red pepper, finely sliced

• 5 mushrooms, sliced

• 2 spring onions, finely sliced

• Sea salt, to taste

• Olive oil or butter, for cooking

• Feta cheese, crumbled (to taste)

Method

1. Preheat the oven to 180°C fan. Lightly grease a small baking dish.

2. Heat a frying pan over medium heat with a little olive oil or butter.

3. Add the mushrooms and cook for 3–4 minutes, until softened and lightly golden.

4. Add the red pepper and cook for another 2–3 minutes, until just tender.

5. Stir through the spring onions, then remove the pan from the heat.

6. Transfer the cooked vegetables to the prepared baking dish and spread them out evenly.

7. In a bowl, whisk together the eggs, milk, and a pinch of salt.

8. Pour the egg mixture over the vegetables, then scatter over the crumbled feta.

9. Bake for 25 minutes, or until just set with a slight wobble in the centre.

10. Remove from the oven and leave to rest for a few minutes before slicing.

Make it your own

• Add a handful of spinach or fresh herbs for extra freshness

• Swap feta for goat’s cheese or cheddar

• Finish with chilli flakes or black pepper for gentle warmth