A really wild frittata

Woodland walks are like a sensory assault course at this time of year when great swathes of indigo stretch out in the form of bluebells and the distinctive scent of wild garlic permeates the air. The pavements of London are woefully lacking when it comes to wild garlic though and I’m disappointed that none of the fruit and veg stalls along Portobello Road feature it amongst their wares. Never mind. I managed to grab a clump of leaves last weekend while visiting my Devonian in-laws and rustled up this delightfully simple dinner on our return to the big smoke.

Wild mushroom, wild garlic and goats cheese frittata
(Own recipe*) Feeds 2-3

Wild mushroom, wild garlic and goats cheese frittata

A wild night in.


2 cups of wild mushrooms – oyster, shitake, flat – a mix is best. Stems removed, washed and sliced.
8 eggs (free range if poss)
Approx. 3 tablespoons of chopped wild garlic
2 tablespoons of olive oil
60g goats cheese, sliced
25g parmesan, finely grated
Salt and black pepper
½ a lemon
Pinch of Piment d’Espelette or paprika

What to do with them

1. Pre-heat the grill to 180°C. Beat the eggs. Grate the parmesan. Slice the goats cheese. Chop the wild garlic leaves. Slice the mushrooms.

2. Pre-heat the oil in a medium, non-stick saucepan. Once hot, add the mushrooms, a squeeze of lemon and season with a pinch of salt and black pepper. Cook for around five minutes on a medium heat until the mushrooms are brown and tender.

3. Mix the eggs with half the parmesan and about three quarters of the chopped garlic. Add to the mushrooms and reduce the heat to low. Cook slowly, gently turning the pan and sweeping round the edges to tidy up the sides, until the frittata is cooked about half the way through.

4. Remove from the hob. Scatter the rest of the parmesan and the wild garlic over the top, then add the sliced goats cheese and season with salt and pepper. Put it under the grill with the door semi-closed.

5. Leave until the frittata is cooked through and the goats cheese is oozing slightly.

6. Remove from the oven, sprinkle the goats cheese with a touch of Piment d’Espelette or paprika and eat immediately with a green salad or vegetables. Any leftovers can be saved and eaten for lunch the next day.

* I am not a professional cook or recipe writer. This is what I did, but it may not work for you. If you have any cooking tips or advice as to how this can be improved, then I’d love to hear from you below.

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