It’s easy to customize with different vegetables, cheeses, or herbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs milk or heavy cream salt black pepper olive oil or butter mushrooms, sliced onion, finely chopped garlic, minced shredded cheese such as mozzarella, cheddar, or gruyère fresh herbs such as parsley or chives
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. Set aside.
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Spread the vegetables evenly in the skillet and reduce heat to low. Pour the egg mixture over the mushrooms.
Sprinkle shredded cheese evenly 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, or until the center is fully set and no longer jiggly.
Let the frittata rest for 5 minutes before slicing. Garnish with fresh herbs and serve warm.
Servings and timing
Servings: 4
Prep time: 10 minutes Cook time: 20 minutes Total time: About 30 minutes
Variations
Add spinach or kale for extra greens.
Use goat cheese or feta for a tangy flavor twist.
Add sliced cherry tomatoes for color and brightness.
Incorporate roasted red peppers for a slightly sweet contrast.
Storage/Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in a 300°F (150°C) oven for about 8–10 minutes or microwave in short intervals until heated through.
Frittata can also be enjoyed cold or at room temperature, making it ideal for packed lunches.
For freezing, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is the difference between a frittata and an omelet?
A frittata is started on the stovetop and finished in the oven, with ingredients mixed into the eggs rather than folded inside.
Can I make this dairy-free?
Yes, you can omit the milk and cheese or use dairy-free alternatives.
How do I know when the frittata is done?
The center should be set and no longer jiggle when gently shaken.
What type of mushrooms work best?
Button, cremini, or portobello mushrooms all work well.
Can I make it without an oven-safe skillet?
Yes, cook the vegetables on the stovetop and transfer everything to a greased baking dish before adding the eggs.
Why is my frittata watery?
Mushrooms release moisture while cooking. Be sure to sauté them thoroughly before adding the eggs.
Can I prepare this ahead of time?
Yes, it can be made a day in advance and reheated before serving.
Is this recipe keto-friendly?
Yes, it can be suitable for a low-carb or keto diet, especially if using heavy cream and full-fat cheese.
Can I add potatoes?
Yes, but cook them fully before adding to the egg mixture.
How thick should a frittata be?
It should be about 1 to 1½ inches thick for even cooking and the best texture.
Conclusion
Mushroom Frittata is a versatile and flavorful dish that brings together fluffy eggs and savory mushrooms in a beautifully simple preparation. Whether served for brunch, a quick dinner, or meal prep for the week, this recipe offers comfort, flexibility, and satisfying flavor in every slice.
Mushroom Frittata is a quick and flavorful egg dish made with sautéed mushrooms, creamy eggs, and melted cheese, baked to perfection in one skillet. This easy Mushroom Frittata recipe is naturally low-carb, protein-rich, and perfect for breakfast, brunch, lunch, or a light dinner.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Breakfast
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
8 large eggs
1/4 cup milk or heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2–3/4 cup shredded cheese (mozzarella, cheddar, or gruyère)
1–2 tablespoons fresh parsley or chives, chopped
Instructions
Preheat oven to 375°F (190°C).
In a bowl, whisk together eggs, milk or cream, salt, and pepper until fully combined.
Heat olive oil or butter in an oven-safe skillet over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in mushrooms and cook 6–8 minutes until moisture evaporates and mushrooms begin to brown.
Add garlic and cook for 30 seconds until fragrant.
Spread vegetables evenly in the skillet. Reduce heat to low and pour egg mixture over the top.
Sprinkle shredded cheese evenly over the eggs.
Cook on stovetop for 2–3 minutes until edges start to set.
Transfer skillet to oven and bake 12–15 minutes, until center is fully set and no longer jiggly.
Rest for 5 minutes, garnish with fresh herbs, slice, and serve.
Notes
Sauté mushrooms thoroughly to avoid excess moisture.Do not overbake—remove once center is just set for a creamy texture.Let the frittata rest before slicing for clean cuts.Use a well-seasoned or nonstick skillet for easy release.
