Mushroom Tofu Rice Frittata

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Recipe for Mushroom Tofu Rice Frittata. This is an Asian take on a classic frittata that can either be served as a breakfast, lunch or starter. It's a lazy man's take on fried rice.


  • 10 organic eggs
  • 4 large flat mushrooms
  • 200 gram box silken tofu
  • 1 cup cold cooked white rice
  • 2 tablespoons soy sayce
  • 2 tablespoons fresh thyme leaves
  • sea salt and ground black pepper
  • 2 tablespoons of olive oil for frying


  1. Preheat oven to 180 degrees Celcius /350 degrees Farenheit.
  2. Break eggs into a large bowl and whisk until frothy approximately 2 minutes. Cut tofu roughly and stir into egg mixture. Slice mushrooms across the cap into thin slices and then cut all slices in half.
  3. Heat olive oil on high heat in either an ovenproof wok or frying pan, add mushrooms and stir fry for 2-3 minutes tossing constantly to prevent scorching, add rice, soy sauce, thyme leaves and a good grinding of black pepper.  Pour in egg and tofu mixture.  Lower heat to medium and cook for 2 minutes.
  4. Sprinkle surface of fritatta with a little sea salt and place pan in oven for 5 to 7 minutes or until golden brown and cooked through. Serve cut into wedges