Easy Mushroom Potato & Gorgonzola Frittata; baked eggs with soft potatoes, fragrant herby mushrooms, and melting blue cheese.
Shopping and cooking on a budget is a priority for many of us. With prices only headed up, making good use of affordable ingredients is all the more important.
Today’s recipe is a rare savoury appearance on the blog, but one that I couldn’t help but share. This easy Mushroom Potato & Gorgonzola Frittata only takes a few minutes to put together, and it’s a great recipe to have on hand for those tighter weeks.
It makes clever use of potatoes to bulk out the eggs, while adding fibre and healthy carbohydrates. It also uses strong blue cheese instead of a milder option, meaning you only have to use a very small amount for a big flavour kick.
While it’s admittedly a bit unusual to bake a frittata in a roasting tin, rather than popping it under a grill in a sturdy frying, I promise it works beautifully. You don’t have to worry about painstakingly flipping half-cooked eggs, or ruining a pan’s rubber handle coating from the heat of your grill (speaking from embarrassing experience). Simply prepare the components separately, combine, and bake.
With this Mushroom Potato & Gorgonzola Frittata, you’ll bite into a warm mouthful of soft potatoes, herby mushrooms, crisp-fluffy egg, and bold blue cheese. It’s tasty and filling in happily equal measure, and probably the most exciting way to serve eggs for dinner!
Some of the ingredients may already be lying at the bottom of your fridge, but don’t feel you can’t get a bit Maverick and tweak them! You could swap the fresh mushrooms for the tinned kind, or swap the gorgonzola for a cheaper hard cheese. If you prefer a heartier plateful, add an extra potato or extra eggs.
This frittata can feed two hungry mouths, or four with a smaller appetite. Once baked, it slices nicely into 4-6 squares. Serve it up with some salad or some bread for a filling dinner that won’t break the bank. Otherwise, you could keep any leftovers in an airtight container in the fridge for breakfast or lunch the next day.
The Mushroom Potato & Gorgonzola Frittata pictured was made in a small IKEA roasting tin but an oven-safe pan or small glass or ceramic dish would also work well. Just make sure to gently oil the sides and pop some greaseproof paper so the eggs don’t stick!
Want to save this Mushroom Potato & Gorgonzola Frittata for later? You can pin the image below!
To make this Mushroom Potato & Gorgonzola Frittata, simply follow the recipe below:
Ingredients
- 2 medium floury potatoes, like Maris Piper or King Edward
- 2 tbsp olive oil or melted butter
- 1 shallot, or ½ a white onion
- Handful of chestnut mushrooms
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- 4 large eggs
- 3 tbsp milk
- 50g gorgonzola, or your favourite blue cheese
- Salt and pepper to taste
Instructions
- Preheat your oven – 200 C / 180 C fan / gas mark 6 / 400 F.
- Look out a 18cm x 25 cm (7 in x 10 in) baking dish or roasting tin. Grease the inside with 1 tbsp of the olive oil, and line the base with some greaseproof paper. Set aside until time to bake.
- Fill a medium saucepan with water and a generous pinch of salt, and place it over a high heat.
- Chop your potatoes into small chunks.
- Add potato chunks to the water and boil for 8 minutes, or until a fork can easily pierce them.
- Drain the cooked potatoes and set aside for a moment.
- Heat the remaining 1 tbsp of olive oil in a medium frying pan.
- Dice your onion, slice your mushrooms, and add to the frying pan. Cook for 10 minutes, stirring regularly.
- Add the dried herbs and drained potatoes and cook for a further 2 minutes.
- Tip the cooked vegetable mixture into the base of your prepared tin/dish and spread out evenly.
- In a small bowl, beat your eggs and milk together with a pinch of salt and pepper for a minute until smooth and even.
- Pour the eggs into the tin/dish, and stir gently to coat everything evenly.
- Dollop chunks of the gorgonzola over the top.
- Bake in the preheated oven for approximately 15 minutes, or until puffed and lightly golden at the edges. The frittata is ready when it does not move when the tin/dish is shaken.
- Remove from the oven and allow to cool for 3-5 minutes before slicing and serving. Plate it up with some salad or fresh bread.
- Enjoy!
BE A MAVERICK: why not swap out the gorgonzola for sharp feta or milder mozzarella?
This Mushroom Potato & Gorgonzola Frittata will keep well wrapped in the fridge for up to 2 days but is best enjoyed hot and fresh!
