Gino D’Acampo’s mushroom and rocket frittata recipe

Click to rate
(66 ratings)
Sending your rating
  • Healthy
serves: 4
Prep: 10 min
Cooking: 35 min

Nutrition per portion

Calories 346 kCal 17%
Fat 28.6g 41%
  • We earn a commission for products purchased through some links in this article.
  • A great option for kids’ packed lunches – or a light lunch for yourself – this delicious Italian omelette is packed with goodness


    • 45ml/3 tbsp of extra virgin olive oil
    • 1 leek, cleaned and finely sliced
    • 250g pack portabello mushrooms, sliced
    • 100g pack baby button mushrooms, sliced
    • 70g bag rocket
    • 50g/2oz drained sundried tomatoes, sliced
    • 100g/4oz feta cheese, crumbled
    • 6 large eggs
    • 25g/1 oz freshly grated Pecorino or Parmesan cheese
    • Salt and freshly ground black pepper
    • Rocket salad to serve


    • Preheat the oven to 170ºC/190ºC Fan/gas mark 5. Oil and base line a 20cm/8in round tin – don’t use a loose-based tin or the egg will pour out the base. Place on a baking sheet.

    • Heat 30ml/2 tbsp of the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 mins or until they begin to brown. Stir in the leeks and sauté for a further 2-3 mins or until tender. Remove from the heat, add the rocket, tomatoes, feta and plenty of ground black pepper. Spoon into the prepared tin.

    • Beat the eggs with a little seasoning then pour over the mushroom mix in the tin. Scatter over the grated cheese and bake for 25-30 mins or until the egg has set and the top is golden. Leave to cool in the tin for 5 mins, before removing from the tin and serving in wedges with a little more rocket.

    Click to rate
    (66 ratings)
    Sending your rating

    Related Recipes