Mushroom and brinjal frittata


A few weeks back the food community in countries all around the world celebrated World Egg Day to help raise awareness of the benefits of eggs. What a wonderful and versatile ingredient; I tend to celebrate it weekly!

This recipe sees eggs paired with mushrooms and brinjal, a tasty combination which is emphasized by the thyme and oreganum. A frittata is a dish that can be served morning, noon or night and it’s so quick and easy.


6 eggs

2 tablespoons cottage cheese

30 ml milk

1 teaspoon oreganum

2 teaspoons thyme

200 g sliced mushrooms (I used button mushrooms)

1 large sliced brinjal

1 teaspoon garlic

4 chopped spring onions


  1. Fry the mushrooms, brinjal and garlic in a bit of oil. The brinjal tends to suck up a lot of oil, so use a little more than usual.
  2. Add the oreganum and thyme and remove from heat when brinjals and mushrooms are soft.
  3. In a separate bowl, whisk the eggs, milk and cottage cheese. Add some salt and pepper to taste.
  4. Arrange the mushrooms and brinjal in a shallow dish. Pour the eggs over it and sprinkle the spring onions on top of it.
  5. Bake in the oven for 25 minutes at 180 degrees and serve with fresh bread.



2 thoughts on “Mushroom and brinjal frittata

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