Description

This Mushroom Frittata is a simple, delicious, and versatile egg dish perfect for breakfast, brunch, or a light dinner. Featuring sautéed mushrooms and onions combined with fluffy eggs and optional cheese, it is cooked partially on the stovetop and finished in the oven to achieve a golden, tender texture. Garnished with fresh parsley, it offers a flavorful and nutritious meal that’s quick to prepare and sure to please the whole family.

Ingredients

Scale

Egg Mixture

8 large eggs
1/4 cup milk or cream
Salt and pepper, to taste

Vegetables

1 cup mushrooms, sliced (cremini, button, or your choice)
1/4 cup onion, finely chopped

Additional Ingredients

1/2 cup shredded cheese (cheddar, mozzarella, or Parmesan, optional)
2 tablespoons olive oil
1 teaspoon fresh thyme or dried thyme
1/2 teaspoon garlic powder (optional)
2 tablespoons fresh parsley, chopped (optional, for garnish)

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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 to prevent sticking.
Cook the Mushrooms and Onions: Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the finely chopped onions and sauté for 2-3 minutes until they become softened and translucent.
Add the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and turn golden brown. Season with salt, pepper, thyme, and if desired, garlic powder. 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 fully combined and slightly frothy.
Combine Ingredients: Stir the sautéed mushrooms and onions, including any pan juices, into the egg mixture. If using cheese, fold it in at this time for added flavor and creaminess.
Start Cooking on the Stovetop: Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Pour in the egg and mushroom mixture, spreading it evenly across the pan.
Let it Set: Allow the frittata to cook undisturbed for 3-4 minutes on the stovetop until the edges begin to set but the center is still runny.
Bake in the Oven: Transfer the skillet to the preheated oven and bake for 10-15 minutes. Bake until the eggs are fully set, the top is slightly golden, and the center is firm yet moist.
Cool and Garnish: Remove the skillet from the oven and let the frittata cool for a couple of minutes. Garnish with fresh parsley if desired for a burst of color and freshness.
Serve: Slice the frittata into wedges and serve warm, perfect alongside a light salad or crusty bread.

Notes

You can use any type of mushrooms you prefer, such as cremini, button, or shiitake, based on availability and taste.
Adding cheese is optional but adds richness and flavor to the frittata.
If you don’t have an oven-safe skillet, transfer the cooked frittata mixture to a greased baking dish for oven finishing.
For a dairy-free version, substitute milk or cream with almond milk or another plant-based milk and omit cheese.
Leftovers can be refrigerated and enjoyed cold or reheated the next day.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American