Mushroom and Goat’s Cheese Frittata Cups

An interesting and simple recipe to get great new flavours into your kids' meal.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Culinary Collection, Kids
Cuisine Kids, South African
Servings 12 cups


For the frittata

  • 12 xl free-range eggs
  • 100 g softs goat’s cheese / chevin

For the mushrooms

  • 250 g portabellini mushrooms sliced
  • 1 small onion finely diced
  • 100 g kale roughly chopped
  • extra virgin olive oil
  • salt and pepper, to taste


  • Preheat oven to 180˚C.
  • Lightly spray a 12 cup capacity cupcake tin with non stick olive oil spray.

For the mushrooms

  • In a large frying pan heat a drizzle of olive oil.
    Fry the onion until soft.
  • Add the mushrooms and cook until golden brown.
    Add the kale and cook until slightly wilted.
  • Season everything well.
    Remove from the pan and set aside to cool.

For the frittata

  • In a large bowl whisk together the eggs and season well with salt and pepper.
  • Divide mushroom mixture between the cupcake cups.
    Evenly distribute little nuggets of the goat’s cheese.
  • Pour in the whisked eggs.
    Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.


  • Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.
Keyword fish, kids