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Mushroom and baby potato frittata

Mushroom and baby potato frittata


This flavour-packed frittata uses only four ingredients, plus a splash of oil from your storecupboard

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1592kj 383kcal
  • Fat
    High 33%
  • Saturates
    High 49%
  • Sugar
    Low 2%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 20g

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Big Bag Option


  • 500g Co-op baby potatoes, halved
  • 1 tbsp Co-op olive oil
  • 150g Co-op British baby button mushrooms, large ones halved
  • 120g Co-op grated mature Cheddar
  • 6 medium Co-op British eggs, beaten


  1. Put the potatoes into a pan of cold water. Bring to the boil and simmer for 12-15 mins, until tender, then drain
  2. Preheat the oven to 180°C, fan 160°C, gas 4
  3. When the potatoes are nearly cooked, heat half the oil in a 20cm ovenproof frying pan (base measurement) and fry the mushrooms over a medium to high heat for 5 mins
  4. Lower the heat and cook for a further 5 mins, then remove the mushrooms from the pan
  5. Add the remaining oil to the pan and put it over a low to medium heat
  6. Add the cooked potatoes and mushrooms to the pan, and season
  7. Add three-quarters of the cheese to the beaten eggs and pour over the vegetables
  8. Sprinkle over the remaining cheese and cook gently for 5 mins
  9. Transfer to the oven and cook for 15 mins, until cooked through and golden
  10. Serve in wedges