Mushroom, Spinach and Tarragon Frittata

  • Prep: 5 minutes
  • Cook: 25 minutes
  • Serves: 3
Calories 387
Carbs 1g
Fat 29g
Protein 30g
Free From
Mushroom and Tarragon Frittata


  • 1 tbsp. olive oil
  • 10 eggs, beaten
  • 60ml unsweetened milk
  • 2 tsp garlic powder (optional)
  • 1 tsp garlic powder (optional)
  • 1⁄4 tsp sea salt
  • Freshly ground black pepper
  • 300g mushrooms, sliced
  • 100g spinach
  • Handful fresh tarragon, chopped
  • 75g parmesan cheese


  1. Heat a little oil in a pan over a medium heat and then add the mushrooms. Cook for 3–4 minutes before adding the spinach and tarragon.
  2. In a bowl beat the eggs and then add the milk, garlic powder, onion powder, salt and pepper.
  3. Once the spinach has wilted, add the egg mixture to the pan and push the ingredients around to allow the egg to get to the bottom of the pan.
  4. Preheat the grill.
  5. Cook the frittata for around 4–5 minutes in the pan to allow the bottom to cook through. Sprinkle the grated Parmesan on top.
  6. Place the pan under the grill and allow to cook until the frittata turns golden on top and is cooked through the middle.