Mushroom & Blue Cheese Frittata with Apple Cos Slaw

Mushroom & Blue Cheese Frittata with Apple Cos Slaw

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 14, 2018.



  • ½ red onion
  • ½ bag baby spinach
  • ½ pack mushrooms
  • 400g diced pumpkin
  • ½ bunch sage, finely chopped
  • 4 eggs
  • ½ pack lite sour cream
  • ½-1 wedge blue cheese


  • ½ cos lettuce
  • 2 radishes
  • 1 apple
  • 1 Tbsp mayonnaise
  • 1 tsp Dijon mustard

To Serve

  • 100g red pepper pesto

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep vegetables Preheat oven to 230°C. Dice onion 1cm; quarter mushrooms; roughly chop spinach.
  2. Cook vegetables Toss onion, mushrooms, pumpkin and sage in a large baking dish with a drizzle of oil and season. Roast for about 15 minutes, until tender.
  3. Prep eggs While vegetables cook, whisk eggs, sour cream and ½ tsp salt together in a large bowl and season with pepper. Fold through spinach.
  4. Cook frittata Once vegetables are tender, add egg mixture to dish and shake to distribute evenly. Crumble blue cheese over top, enough to suit your tastes. Return dish to oven for about 10 minutes, until cooked through. Switch oven to high-grill and cook a further 2-3 minutes, until browned.
  5. Prep slaw While frittata cooks, thinly slice lettuce and radishes, then cut apple into thin matchsticks. Toss in a bowl with mayonnaise and mustard. Season to taste.
  6. Serve frittata between plates, topped with red pepper pesto and slaw on the side.

Nutritional Information

Energy 2082 kj
498 kcal
Protein 22.9g
Carbohydrate 29.7g
Fat 30.6g