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Frittata with Mushrooms-Feta-Peppers


Such an easy meal to make, can be served as an appetizer, snack or as a light main course. A meatless meal that satisfies the cravings of hungriness.


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Frittata with Mushrooms-Feta-Peppers

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Mediterranean
Keyword: Eggs, Food Recipes, Pleasures
Servings: 6 People


  • 150 gr White Button Mushrooms , thickly sliced, about 3 mm
  • 6 Eggs , whites and Yolks
  • 4 Eggs , whites only
  • 150 gr Strained Yoghurt
  • 1 tablespoon dry Thyme
  • 1 red Bell Pepper , deseeded and diced
  • 150 gr Feta Cheese , crumbled
  • 1 tablespoon fresh Parsley , leaves picked and finely chopped
  • 2 tablespoons EVOO , Extra Virgin Olive Oil
  • 1 tablespoon Peperoncino Chilies , crushed
  • 1 ½ teaspoon Sea Salt
  • 1 teaspoon freshly ground Black Pepper


  • Preheat the oven with the air circulation on to 200 degrees C. rack set in the middle.
  • In the meantime, add in a large bowl the eggs and the extra egg whites along with the Yoghurt and season with ½ teaspoon of salt and ½ teaspoon of pepper. Whisk for 2 minutes and then add in the mixture the feta cheese.
  • In a large, cast iron saucepan over medium heat add the 2 tablespoons of the oil, wait a minute to heat and add the mushrooms and the peppers. Sauté until a bit soft, add the thyme and peperoncino chilies and season with the remaining salt and pepper.
  • Add the egg mixture along with the parsley, cooking for 3-4 minutes until you notice that the edges start to set. While cooking, with the use of a spatula, lightly get into the edges of the frittata to allow the mixture to move and reach the pan.
  • Take off the heat and bake in the oven for about 8-10 minutes until puffy. Turn on the broiler and bake for 3 more minutes until nicely browned.

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