Fridge Friend recipes
Balsamic Mushroom and Egg Tartlet Filling recipe
A savoury mushroom and egg mixture finished with balsamic vinegar, ideal for spooning into pastry cases or serving warm on its own.
20 min · Easy · French Jump to method
Ingredients
- 3 Eggs
- 150g Mushrooms
- 1/2 Onion
- 1 clove Garlic
- 15g Butter
- 1 tsp Balsamic vinegar
| Nutrition | Per serving |
|---|---|
| Calories | 138 kcal |
| Protein | 9.3 g |
| Carbohydrates | 6.5 g |
| Fat | 8.2 g |
| Saturated fat | 3.6 g |
| Fibre | 1.3 g |
| Sugar | 3.1 g |
| Sodium | 113 mg |
Why this works
A moderate-calorie, protein-containing filling with relatively low carbohydrate and sugar content, though butter and eggs contribute some saturated fat.
High-quality protein. Eggs provide complete protein plus vitamin B12 and selenium, supporting muscle maintenance and normal energy metabolism.
Mushroom micronutrients. Mushrooms contribute potassium and some B vitamins, with small amounts of vitamin D depending on exposure to light.
Sat fat source. Butter and eggs increase saturated fat, so portion size matters if aiming to support heart health.
Method
- Slice the mushrooms and onion finely, then chop the garlic.
- Cook the onion in butter until soft, then add the mushrooms and cook until golden.
- Stir in the garlic and let it cook for 1 minute more.
- Whisk the eggs, then pour them into the pan and stir gently until softly set.
- Finish with a small splash of balsamic vinegar and serve warm.
Other Balsamic Recipes
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Balsamic Cheese and Salad Tartlet Filling
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Pumpkin and Orange Juice Glazed Wedges
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Spiced Apple Chutney
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Tangy Tomato and Orange Glazed Pumpkin
40 min · Sweet pumpkin roasted in a glossy orange and tomato glaze with a sharp vinegar finish. Bright, sticky and ideal as a side or light vegetarian main.
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