It’s quick and easy to prepare with minimal ingredients.
Mushrooms add a rich, savory flavor to the eggs.
Perfect for breakfast, brunch, lunch, or a light dinner.
A great way to use leftover vegetables in your fridge.
Naturally low in carbs and high in protein.
Easily customizable with different cheeses and herbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs milk or cream mushrooms, sliced onion, finely chopped garlic, minced olive oil or butter shredded cheese (such as cheddar, mozzarella, or parmesan) salt black pepper fresh herbs such as parsley or chives (optional)
Directions
Preheat your oven to 375°F (190°C).
In a bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined.
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add the chopped onion and cook for about 2–3 minutes until softened.
Stir in the sliced mushrooms and cook until they release their moisture and become lightly browned.
Add the minced garlic and cook for about 30 seconds until fragrant.
Spread the mushroom mixture evenly in the skillet.
Pour the egg mixture over the vegetables and gently stir to distribute evenly.
Sprinkle shredded cheese over the top.
Cook on the stovetop for 2–3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are fully set and the top is lightly golden.
Remove from the oven and allow the frittata to rest for a few minutes before slicing.
Garnish with fresh herbs if desired and serve warm.
Servings and timing
Servings: 4 servings
Preparation time: 10 minutes Cooking time: 18–20 minutes Total time: about 30 minutes
Variations
Spinach mushroom frittata Add a handful of fresh spinach to the skillet with the mushrooms for extra nutrition.
Cheesy mushroom frittata Use a blend of cheeses such as mozzarella, parmesan, and cheddar for a richer flavor.
.Mediterranean style frittata Include sun-dried tomatoes, feta cheese, and oregano for a Mediterranean flavor profile.
Vegetable loaded frittata Add bell peppers, zucchini, or tomatoes along with the mushrooms.
Storage/Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in the microwave for about 30–40 seconds or heat them in a skillet over low heat until warmed through.
Frittata can also be eaten cold, making it great for packed lunches.
You can freeze portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
FAQs
What is a frittata?
A frittata is an Italian egg-based dish similar to an omelet or crustless quiche that includes vegetables, cheese, and sometimes meat.
Can I use different types of mushrooms?
Yes, button mushrooms, cremini, portobello, or a mix of mushrooms all work well.
Do I need an oven-safe skillet?
An oven-safe skillet makes the process easier, but you can also transfer the mixture to a baking dish.
Can I make this recipe dairy-free?
Yes, simply omit the cheese and use a dairy-free milk alternative.
How do I know when the frittata is done?
The center should be set and no longer runny when gently shaken.
Can I add more vegetables?
Absolutely. Bell peppers, spinach, zucchini, and tomatoes are great additions.
Can I make this frittata ahead of time?
Yes, it can be made ahead and reheated when ready to serve.
Why are my eggs watery?
This can happen if vegetables release too much moisture. Cook them well before adding the eggs.
Can I cook the entire frittata on the stovetop?
Yes, cook it covered on low heat until the eggs are fully set.
What cheese works best in a frittata?
Cheddar, mozzarella, parmesan, feta, or goat cheese all work well.
Conclusion
Mushroom Frittata is a delicious, versatile dish that combines fluffy eggs with savory mushrooms and melted cheese. Quick to prepare and easy to customize, it’s perfect for breakfast, brunch, or a light meal any time of day. With its rich flavor and simple preparation, this recipe is sure to become a regular favorite in your kitchen.
Mushroom Frittata is a quick and flavorful egg dish made with sautéed mushrooms, onions, garlic, and melted cheese baked into fluffy eggs. This easy mushroom frittata recipe is perfect for breakfast, brunch, lunch, or a light dinner, offering a healthy, low-carb meal packed with protein and savory flavor.
Ingredients
8 large eggs
¼ cup milk or cream
1 ½ cups mushrooms, sliced
½ onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil or butter
½ cup shredded cheese (cheddar, mozzarella, or parmesan)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley or chives, chopped (optional
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, whisk together eggs, milk or cream, salt, and black pepper until well combined.
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.
Add the minced garlic and cook for about 30 seconds until fragrant.
Spread the mushroom mixture evenly in the skillet.
Pour the egg mixture over the vegetables and gently stir to distribute evenly.
Sprinkle shredded cheese evenly on top.
Cook on the stovetop for 2–3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are fully set and lightly golden.
Remove from the oven and allow the frittata to rest for a few minutes before slicing.
Garnish with fresh herbs if desired and serve warm.
Notes
Cook mushrooms thoroughly before adding eggs to avoid excess moisture.Use an oven-safe skillet such as cast iron for easy stovetop-to-oven cooking.The frittata should be just set in the center to keep it tender.Fresh herbs add brightness and extra flavor.
