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Photo of Mushroom and goat’s cheese frittata by WW

Mushroom and goat’s cheese frittata

Total Time
40 min
20 min
20 min
Layers of sweet potato and tangy bites of goat’s cheese create a fantastic frittata.


Orange sweet potato (kumara)

300 g

Olive oil

2 tsp


400 g, swiss brown, thinly sliced

Green shallot(s)

3 individual, thinly sliced


6 medium

Skim milk

¼ cup(s)

Soft goat's cheese

50 g

Oil spray

2 x 3 second spray(s)


  1. Cook sweet potato in a medium saucepan of boiling salted water for 5–7 minutes or until just tender. Drain.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Add shallots and cook for 1 minute. Remove from heat. Add boiled sweet potato and stir to combine.
  3. Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over vegies in pan and sprinkle with goat’s cheese. Cook over medium-high heat for 5 minutes or until the base is golden and set.
  4. Meanwhile, preheat grill to medium-high. Place frittata pan under grill and cook for 4–5 minutes or until top is golden and set (see tip). Cool in pan for 5 minutes before cutting into wedges to serve.