Get ready to fall in love with the Mushroom Frittata—a savory, satisfying, and endlessly versatile dish that’s perfect for breakfast, brunch, or even a light dinner. There’s something truly special about the way earthy mushrooms mingle with fluffy eggs and melty cheese, all wrapped up in a golden, oven-baked package. Whether you’re hosting a weekend brunch or simply craving a nourishing meal, this Mushroom Frittata delivers big flavor with minimal fuss and just a handful of wholesome ingredients.
Ingredients You’ll Need
You won’t believe how such simple ingredients can come together to create something so delicious! Each item in this Mushroom Frittata plays a key role in building its flavor, texture, and irresistible appeal. Here’s what you’ll need—and why you don’t want to skip a single one.
- Eggs: The heart of our frittata, eggs give the dish its structure and luxurious, custardy texture.
- Milk or Half-and-Half: Adds creaminess and helps keep the frittata tender and moist—use half-and-half for extra richness!
- Salt: Just enough to bring out the natural flavors of every ingredient.
- Black Pepper: A touch of spice to wake up the palate and balance the earthy mushrooms.
- Olive Oil or Butter: For sautéing the vegetables and adding a silky finish—choose butter for a richer taste, or olive oil for a lighter touch.
- Onion: Brings a gentle sweetness and aromatic base that makes every bite sing.
- Mushrooms: The star of the show! Cremini or button mushrooms add deep umami flavor and hearty texture.
- Garlic: Just one clove transforms the dish with its fragrant, savory punch.
- Shredded Cheese: Gruyère, Swiss, or cheddar melts beautifully, adding creaminess and a subtle tang—try your favorite!
- Fresh Parsley or Chives (optional): A sprinkle of herbs on top brightens the frittata and adds a pop of color.
How to Make Mushroom Frittata
Step 1: Whisk the Eggs
Start by cracking the eggs into a medium bowl, and whisk together with the milk, salt, and pepper until the mixture is completely smooth and uniform. This step ensures your Mushroom Frittata will be light, fluffy, and perfectly seasoned from the very first bite. Don’t rush—whisking well gives the eggs extra air and helps the frittata rise beautifully.
Step 2: Sauté the Vegetables
Heat your olive oil or butter in an oven-safe skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes, just until it becomes soft and fragrant. Next, stir in the sliced mushrooms and let them cook for 5 to 7 minutes. You’ll know they’re ready when they release their moisture and turn golden brown around the edges. Toss in the minced garlic and let it cook for 30 seconds—it will instantly make your kitchen smell amazing!
Step 3: Combine and Cook
Once the vegetables are cooked, spread them evenly in the skillet. Pour your egg mixture gently over the top, making sure it covers all the mushrooms and onions. Sprinkle the shredded cheese evenly across the surface for that melty, gooey goodness. Let the frittata cook on the stovetop for 2 to 3 minutes, just until the edges begin to set. This helps create a nice crust and keeps the frittata from sticking.
Step 4: Bake to Perfection
Transfer the skillet to your preheated 375°F oven and bake for 8 to 12 minutes. You’re aiming for a center that’s just set and a top that’s lightly golden. Keep an eye on it toward the end—overbaked eggs can turn rubbery, but you want your Mushroom Frittata to be tender and custardy. Once done, let it cool for a few minutes before slicing. The flavors settle and the frittata becomes easier to cut.
How to Serve Mushroom Frittata
Garnishes
A final flourish of fresh parsley or chives on top is more than just for looks—it adds a burst of freshness and a lovely green accent that makes your Mushroom Frittata look restaurant-worthy. A sprinkle of flaky salt or a little cracked black pepper right before serving also does wonders.
Side Dishes
Pair your Mushroom Frittata with a crisp green salad tossed in lemony vinaigrette, some roasted potatoes, or crusty artisan bread. If you’re hosting brunch, fresh fruit and a side of smoked salmon really elevate the meal. The frittata’s savory flavors play well with both light and hearty sides.
Creative Ways to Present
Serve the frittata in elegant wedges straight from the skillet, or cut into bite-sized squares for party-ready finger food. For a grab-and-go option, pack slices into lunchboxes or picnic baskets. You can even tuck a piece into a sandwich with arugula and a swipe of mustard for a satisfying lunch twist!
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Frittata keeps beautifully in the fridge. Simply let it cool completely, then store slices in an airtight container for up to 4 days. It’s a fantastic meal prep option for busy weekdays.
Freezing
Yes, you can freeze frittata! Wrap individual pieces tightly in plastic wrap or foil, then transfer to a freezer bag. They’ll keep well for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
To reheat, pop slices in a microwave for about 30 seconds, or warm gently in a 300°F oven until heated through. This way, your Mushroom Frittata stays moist and delicious—almost as good as freshly made.
FAQs
Can I use different types of mushrooms?
Absolutely! While cremini and button mushrooms are classic, feel free to experiment with shiitake, oyster, or even portobello for more depth and variety in your Mushroom Frittata.
What’s the best cheese for Mushroom Frittata?
Gruyère is my personal favorite for its nutty flavor, but Swiss, cheddar, or even goat cheese all work beautifully. Choose what you love or mix a couple for extra dimension.
How do I know when the frittata is done?
The center should be set and no longer jiggly, and the top should have a gentle golden hue. A quick poke with a knife should come out mostly clean, with just a bit of moisture.
Can I make this Mushroom Frittata dairy-free?
Definitely! Use a plant-based milk (like oat or almond) and skip the cheese, or use your favorite dairy-free cheese alternative. The result is still delicious and satisfying.
What’s the difference between a frittata and an omelet?
A frittata is cooked slowly, first on the stovetop then finished in the oven, and is typically thicker and served in wedges. An omelet is cooked quickly and folded over the filling for a softer, more delicate texture.
Final Thoughts
If you haven’t tried making a Mushroom Frittata at home yet, now’s your moment! It’s the kind of dish that feels special but is easy enough for any day of the week. Give it a go, and watch it become a regular favorite on your table.
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Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Mushroom Frittata is a delicious and hearty Italian-inspired breakfast or brunch dish featuring eggs, sautéed mushrooms, onions, and melted cheese. It’s easy to prepare, packed with protein, and perfect for any meal of the day, whether served warm, at room temperature, or chilled.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cups sliced mushrooms (such as cremini or button)
- 1 clove garlic, minced
Cheese and Garnish
- 1/2 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 2 tablespoons chopped fresh parsley or chives (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F to ensure it reaches the right temperature for baking the frittata evenly.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy for a light texture.
- Sauté Vegetables: Heat olive oil or butter in an oven-safe skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine and Add Eggs: Spread the mushroom and onion mixture evenly in the skillet. Pour the egg mixture over the top, making sure it covers the vegetables evenly.
- Add Cheese: Sprinkle the shredded cheese evenly over the egg mixture.
- Start Cooking on Stovetop: Cook the frittata on the stovetop for 2–3 minutes without stirring, just until the edges start to set and firm up.
- Bake: Transfer the skillet to the preheated oven and bake for 8–12 minutes, or until the center is fully set and the top turns lightly golden and puffed.
- Cool and Garnish: Remove from the oven and allow the frittata to cool for a few minutes. Garnish with fresh parsley or chives if desired before slicing and serving.
Notes
- Feel free to add spinach, bell peppers, or cooked bacon for a variety of flavors and textures.
- This frittata can be served warm, at room temperature, or chilled to suit your preference.
- It’s an excellent option for meal prep or brunch, as it keeps well and reheats nicely.
Nutrition
- Serving Size: 1/4 of frittata
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 280mg
