Spinach Feta and Lions Mane Mushroom Frittata Slice

Lions Mane mushroom frittata slice
Frittata Slice with Lions Mane Mushroom

Frittata can be made from many healthy ingredients.
This version is made from fresh garden vegetables and eggs.
Serves 4


  • a large bunch of fresh spinach and silverbeet.
  • a bunch of the green tops of spring onions.
  • 150 grams feta (feta is very low in lactose like hard cheese).
  • 4 large organic eggs.
  • a few sprigs of chervil or dill.
  • 2 table spoons garlic infused olive oil. *see recipe
  • 1 large Lions Mane Mushroom suitable to cut into slices.
  • salt and pepper to taste.


  • wash and chop spinach and silverbeet.
  • wash and chop spring onion tops.
  • crumble feta into small pieces.
  • wash and chop dill/chervil, reserve some unchopped herb for garnish.
  • cut lions main mushroom into thin slices.


  • pre heat oven to 170 C.
  • heat a heavy based skillet (one that is suitable to go in the oven as well as on the stove top).
  • heat olive oil in the skillet.
  • add spring onion tops to the oil and sauté until just limp.
  • add chopped spinach, silverbeet and dill/chervil.
  • place a lid on the skillet and turn the heat to its lowest setting and allow to slowly simmer in its own juices until all the greens have become limp.
  • set aside allowing the vegetables to cool down.
  • drain any excess liquid from the skillet and add feta, eggs and cracked pepper, stir well, hold off on adding salt as the feta is quite salty.
  • place skillet in the oven and cook for 25-35 mins.

While the mixture is cooking its time to prepare the lions mane mushrooms

  • blanch* the mushroom slices for 1 minute, remove from boiling water and pat dry with a clean tea towel.
  • place the mushroom slices in a pre heated pan greased with olive oil and cook slowly over a medium heat until brown on both sides.

To create your slice place a slice of mushroom on serving plate.
Cut a slice of the frittata to cover the mushroom.
Top with another slice of mushroom and garnish.

Serving suggestions:
Baked potatoes and fresh garden salad.

* How to blanch your mushroom slices.
Bring a sauce pan filled with cold water to the boil then place one slice of mushroom at a time into the boiling water for 1 min. Remove and place in cold water to stop further cooking.

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