Baked frittata with buffalo mozzarella
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Serves:     people
Notes from Anna

This healthy, meat-free frittata makes a delicious, stress-free, after-work dinner. Sweet caramelised shallots with earthy mushrooms & creamy mozzarella.

If you don’t have cider vinegar for this recipe, white wine vinegar works well too.



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  1. PRE-HEAT OVEN TO 190˚C/170˚C FAN/GAS 5
  2. Peel and finely slice the shallots. Wash and chop the thyme leaves.
  3. Warm the oil in a small frying pan. Add the shallots and chopped thyme leaves, sprinkle with a little sea salt, cover the pan with a lid and cook over a very low heat for 10 minutes, stirring occasionally.
  4. When the shallots are very soft, drizzle over the honey and vinegar. Continue cooking the shallots for another 10 minutes or until the mixture is caramelised.
  5. Meanwhile, break the eggs into a bowl. Add a little salt and a generous grinding of black pepper and beat lightly with a fork. Set aside.
  6. Wipe and slice the mushrooms. Drain the mozzarella and tear roughly. Butter a 750ml round oven dish.
  7. Arrange the shallots at the bottom of the dish, scatter the sliced mushrooms on top and pour in the beaten eggs. Dot the mixture with the torn mozzarella.
  8. Bake in the oven for 15 -20 minutes or until the frittata is puffed and golden. Serve hot or at room temperature.

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