Print

Mushroom Frittata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://cookibly.com/mushroom-frittata/