Mushroom and goat's curd frittata

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 1½ tbsp olive oil

    60g butter, diced

    200g field or pine mushrooms, cut into wedges

    1 garlic clove, finely chopped

    150g spinach (about ½ bunch), trimmed

    6 eggs

    100g crème fraîche

    Finely grated rind and juice of ½ lemon

    20g finely grated pecorino, plus extra (optional), to serve

    50g goat’s curd, plus extra (optional), to serve


  • Preheat oven to 160°C.

    Heat oil and half the butter in an ovenproof frying pan over medium-high heat until butter foams.

    Add mushrooms and garlic and sauté until tender, 1-2 mins, then transfer to a bowl.

    Add spinach to the pan, toss until just wilted, 1 minute, then transfer to a bowl.

    Wipe out pan, return to heat, add remaining butter and heat until foaming.

    Whisk eggs, crème fraîche, rind, juice and pecorino in a bowl to combine and season to taste.

    Add to pan, scatter mushrooms and spinach over, dollop with curd and cook until base begins to set, 1-2 mins, then transfer to oven and bake until golden and just cooked through, 10-12 mins.