Description
A Mushroom Frittata is a savory, satisfying dish that blends the earthy richness of mushrooms with fluffy eggs and a touch of cheese. This easy-to-make, one-pan meal is perfect for breakfast, brunch, or even a light dinner. With a balance of vegetables, protein, and flavor, it’s a wholesome option for any occasion.
Ingredients
Scale
- 8 large eggs
- 1 cup mushrooms, sliced (cremini, button, or your choice)
- 1/4 cup onion, finely chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan, optional)
- 2 tablespoons olive oil
- 1/4 cup milk or cream
- Salt and pepper, to taste
- 1 teaspoon fresh thyme or dried thyme
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch skillet or oven-safe pan with olive oil or cooking spray.
- Cook the Mushrooms and Onions:
- Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the chopped onions and sauté for 2-3 minutes until softened.
- Add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become golden and tender. Season with a pinch of salt, pepper, and thyme. If using garlic powder, add it now. Remove from heat and set aside.
- Prepare the Frittata Mixture:
- In a medium bowl, whisk together the eggs, milk (or cream), and a pinch of salt and pepper until well combined.
- Stir in the cooked mushrooms, onions, and any pan juices into the egg mixture. If desired, fold in the shredded cheese at this point.
- Cook the Frittata:
- Heat the remaining tablespoon of olive oil in the skillet over medium heat. Pour the egg and mushroom mixture into the skillet and spread it out evenly.
- Let the frittata cook for 3-4 minutes on the stovetop, without stirring, until the edges start to set.
- Finish in the Oven:
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are fully set and the top is lightly golden. The center should be firm but still moist.
- Serve:
- Remove from the oven and let the frittata cool for a couple of minutes. Garnish with fresh parsley, if desired.
- Slice into wedges and serve warm.
Notes
- Feel free to add other vegetables, such as spinach, bell peppers, or zucchini, for extra flavor and nutrition.
- You can also swap the cheese for a dairy-free alternative to make it vegan-friendly.
- This frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch, Breakfast, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 300