Wild Mushroom & Feta Frittata



4 Large eggs well beaten
5ml Baking powder
120ml Milk
5ml Dijon mustard
20ml Melted Nuvolite medium fat spread
5ml Fresh dill chopped
5ml Fresh coriander chopped
5ml Spring onions chopped
400g Mixed wild mushrooms (one large tray), roughly chopped
100g Feta cheese roughly crumbled
Ground black pepper
Salt to taste
50ml Sunfoil sunflower cooking oil



  1. Place eggs, milk, baking powder, Dijon mustard, melted Nuvolite medium fat spread, dill, coriander, and feta cheese in a bowl.
  2. Mix well, add salt and pepper to taste.
  3. Heat a non-stick pan over a medium flame.
  4. Add 50ml Sunfoil cooking oil.
  5. Add spring onions then mushrooms, sauté for 2-3 minutes.
  6. Add egg mixture and cook over low heat for 7-8 minutes.
  7. Remove and place under grill for 3 minutes or until the top is golden brown.

Health Tip

Packed with protein! Cut the unhealthy fats out by opting for a fat-reduced feta cheese.


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