Mushroom Frittata

Preparation time
Cooking time


  • 1 Spanish Onion (sliced)
  • 5 Potatoes, medium sized (sliced)
  • Button Mushrooms, handful (sliced)
  • 10 straws Chives (chopped)
  • 3 tbsp Olive Oil
  • 2 tbsp Geo Watkins Mushroom Ketchup
  • 6 Eggs (well beaten)
  • Salt, to taste


  • Heat olive oil in pan. Add sliced onions, mushrooms and potatoes to the pan.
  • Sauté till the potatoes are soft and cooked.                      
  • Add Geo Watkins Mushroom Ketchup to the pan and season the mix.
  • Add beaten eggs to the pan along with chives
  •  Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).
  • Place the pan under the grill for 2 minutes to finish cooking the frittata on top or in pre-heated oven at 180C for 4 minutes.
  •  Turn out the frittata onto a plate and let it cool slightly before cutting into wedges or squares.