If you are craving a dish that’s comforting, packed with flavor, and simple enough for any meal of the day, this Mushroom Frittata Recipe has got you covered. The rich earthiness of tender sautéed mushrooms combined with fluffy, perfectly cooked eggs creates a satisfying bite every time. Whether you’re whisking it up for a quick weeknight dinner or a leisurely weekend brunch, this Mushroom Frittata Recipe brings warmth and a burst of deliciousness that’s sure to become a family favorite.
Ingredients You’ll Need
The best thing about this Mushroom Frittata Recipe is how straightforward its ingredients are, yet each one plays a vital role in delivering incredible taste and texture. From the creaminess of the eggs and milk to the aromatic touch of thyme, every element enhances the frittata’s charm.
- 8 large eggs: The foundation of your frittata, providing fluffy texture and rich flavor.
- 1 cup mushrooms, sliced: Cremini or button mushrooms work beautifully, adding earthiness and juiciness.
- 1/4 cup onion, finely chopped: Offers a subtle sweetness and depth when sautéed.
- 1/2 cup shredded cheese (optional): Cheddar, mozzarella, or Parmesan can melt in for extra creaminess and a golden top.
- 2 tablespoons olive oil: Used for sautéing and cooking, lending a silky mouthfeel.
- 1/4 cup milk or cream: Lightens and enriches the egg mixture for a tender bite.
- Salt and pepper, to taste: Essential for balancing and accentuating flavors throughout.
- 1 teaspoon thyme (fresh or dried): Adds a wonderful herbal nuance that complements mushrooms perfectly.
- 1/2 teaspoon garlic powder (optional): A pinch of savory garlic flavor without overpowering.
- 2 tablespoons fresh parsley, chopped (optional for garnish): Adds brightness and a pop of color on top.
How to Make Mushroom Frittata Recipe
Step 1: Preheat the Oven
Start by warming your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet with olive oil or cooking spray to prevent sticking and help your frittata develop a beautiful golden crust.
Step 2: Cook the Mushrooms and Onions
Heat 1 tablespoon of olive oil over medium heat in your skillet. Toss in the finely chopped onions and sauté for 2 to 3 minutes until they soften and become fragrant. Then add your sliced mushrooms, stirring occasionally for about 5 to 7 minutes, as they release their moisture and turn golden. Season with salt, pepper, thyme, and garlic powder if you like, then remove from heat to let those flavors meld.
Step 3: Prepare the Egg Mixture
While the mushroom mixture cools slightly, whisk together the eggs, milk or cream, and a pinch of salt and pepper in a medium bowl. This simple mix will give your frittata the creamy, fluffy texture it deserves.
Step 4: Combine Ingredients
Fold the cooked mushrooms and onions, along with any savory pan juices, into the egg mixture. If you want a cheesy touch, stir in your shredded cheese here for that melty indulgence.
Step 5: Cook the Frittata Base
Return your skillet to the stove and warm the remaining tablespoon of olive oil over medium heat. Pour in the egg and mushroom mixture, distributing it evenly. Allow it to cook without stirring for 3 to 4 minutes, letting the edges start to set, creating a lovely base for the frittata.
Step 6: Finish Baking
Slip the skillet into your preheated oven and bake for 10 to 15 minutes. Keep an eye out for a gently golden top and a firm but still moist center — the hallmark of a perfectly cooked frittata. Then, carefully remove it from the oven and give it a few minutes to rest before slicing.
Step 7: Serve and Enjoy
Slice your Mushroom Frittata Recipe into wedges, garnish with fresh parsley if you have it, and serve warm. This dish shines on its own or alongside your favorite brunch fixings.
How to Serve Mushroom Frittata Recipe
Garnishes
Fresh parsley is a classic choice to finish the frittata, lending a fresh, vibrant note and a dash of green. For an extra punch, sprinkle some grated Parmesan or add a few red pepper flakes. A dollop of sour cream or a spoonful of tangy salsa can also elevate the flavors beautifully.
Side Dishes
This Mushroom Frittata Recipe pairs wonderfully with crisp green salads dressed in lemon vinaigrette or simple roasted potatoes for added heartiness. A slice of crusty bread or toasted baguette helps soak up every last bit of eggy goodness too, making your meal feel complete.
Creative Ways to Present
Serve your frittata in individual ramekins for a charming presentation at brunch gatherings. Alternatively, cut it into small squares for an appetizer platter, accompanied by fresh herbs or dips. For a bit of color, scatter some sliced cherry tomatoes or avocado alongside each serving.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra frittata, let it cool completely before placing it in an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it a perfect grab-and-go breakfast or lunch throughout your busy week.
Freezing
While freezing is an option, the frittata’s texture may change slightly upon thawing. To freeze, wrap individual portions tightly in plastic wrap and aluminum foil or use freezer-safe containers. Use within 1 to 2 months for best flavor and texture retention.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave to avoid drying out the eggs. Adding a sprinkle of water and covering the dish can help maintain moisture and bring back that fresh-from-the-oven charm.
FAQs
Can I use other vegetables instead of mushrooms?
Absolutely! This Mushroom Frittata Recipe is very versatile. Feel free to swap mushrooms for spinach, bell peppers, zucchini, or even asparagus to create your own veggie-packed version.
Do I have to use milk or cream in the recipe?
The milk or cream helps to make the eggs tender and creamy, but you can omit it if you prefer a denser frittata. Water works in a pinch but won’t provide the same richness.
Can I make this recipe vegan or dairy-free?
You could try using plant-based milk and vegan cheese alternatives while substituting eggs with chickpea flour or tofu, but it won’t technically be a frittata then. For the classic dish, eggs and dairy are key.
How do I know when the frittata is fully cooked?
The frittata is done when it’s set in the center but still slightly moist, and the top has a golden hue. A gentle shake of the pan should show no liquid egg movement.
Can I prepare the frittata mixture ahead of time?
Yes, you can mix the eggs and milk and chop your veggies ahead. Combine everything just before cooking for the best texture and flavor in your Mushroom Frittata Recipe.
Final Thoughts
This Mushroom Frittata Recipe is a delightful way to enjoy wholesome ingredients in a simple yet satisfying format. It’s quick to prepare, adaptable, and perfect for any time of day. Once you try it, you’ll find yourself coming back to its comforting, savory embrace again and again.
Print
Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This mushroom frittata is a delicious and easy-to-make egg-based dish featuring sautéed mushrooms and onions, baked to perfection with optional cheese and fresh herbs for a savory breakfast or brunch treat. It is both hearty and versatile, perfect for any time of day.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk or cream
- Salt and pepper, to taste
Vegetables and Herbs
- 1 cup mushrooms, sliced (cremini, button, or your choice)
- 1/4 cup onion, finely chopped
- 1 teaspoon fresh thyme or dried thyme
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Other Ingredients
- 1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan, optional)
- 2 tablespoons olive oil
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.
- Sauté Mushrooms: Add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become golden and tender. Season with salt, pepper, thyme, and garlic powder if using. Remove from heat and set aside.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk or cream, and a pinch of salt and pepper until well combined.
- Combine Ingredients: Stir in the cooked mushrooms, onions, and any pan juices into the egg mixture. Fold in shredded cheese if desired.
- Start Cooking on Stovetop: Heat the remaining tablespoon of olive oil in the skillet over medium heat. Pour the egg and mushroom mixture into the skillet and spread evenly.
- Set Edges: Cook for 3-4 minutes on the stovetop without stirring, until the edges start to set.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the eggs are fully set and the top is lightly golden but still moist in the center.
- Cool and Garnish: Remove from the oven and let cool for a couple of minutes. Garnish with chopped fresh parsley if desired.
- Serve: Cut into wedges and serve the frittata warm.
Notes
- Use any variety of mushrooms you prefer or have on hand, such as cremini, button, or shiitake.
- Cheese is optional; add according to taste. Parmesan adds a nutty flavor, cheddar adds richness, while mozzarella gives a mild, melty texture.
- Fresh herbs enhance flavor, but dried thyme can be substituted.
- For a richer texture, use cream instead of milk.
- You can prepare this frittata in advance and reheat slices gently in the oven or microwave.
- A cast-iron or oven-safe nonstick skillet works best for even cooking and easy transfer to the oven.
