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

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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.