Description
A light and savory mushroom frittata loaded with earthy mushrooms, fluffy eggs, and melted cheese. Perfect for breakfast, brunch, or a quick weeknight dinner.
Ingredients
8 large eggs
1/4 cup milk or cream
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cups sliced mushrooms (cremini, button, or mixed)
1 clove garlic, minced
1/2 cup shredded Gruyère, mozzarella, or cheddar cheese
Salt and black pepper to taste
2 tbsp chopped fresh parsley or chives
Instructions
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper; set aside.
3. Heat olive oil and butter in an oven-safe skillet over medium heat.
4. Add onion and sauté until softened, about 3 minutes.
5. Add mushrooms and cook until golden and moisture evaporates, about 6–8 minutes.
6. Stir in garlic and cook for 30 seconds until fragrant.
7. Spread mushroom mixture evenly in the pan and pour egg mixture over it.
8. Sprinkle cheese on top.
9. Cook on the stove for 2–3 minutes until edges begin to set.
10. Transfer the skillet to the oven and bake for 8–10 minutes, or until the frittata is puffed and set in the center.
11. Remove from oven, let cool slightly, and garnish with fresh herbs before slicing.
Notes
Use a mix of wild mushrooms for deeper flavor.
Add spinach, roasted peppers, or bacon for variation.
This frittata can be served warm or at room temperature — great for meal prep or brunch buffets.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 275mg
Keywords: mushroom frittata, egg bake, brunch recipe, vegetarian breakfast, easy frittata