Caramelized mushrooms and onions, custardy eggs, and mozzarella compose this mushroom frittata. It’s the best low-carb and gluten-free breakfast — did we mention it’s delicious?
What Is a Frittata?
A frittata is a cooked egg-based dish filled with vegetables and/or meat and cheese. It has a fluffy, light texture and loads of flavor. Unlike scrambled eggs, quiches, or omelets, a frittata is first assembled on the stove, then baked to completion in the oven. This Italian dish is a beloved classic that can be enjoyed at any time of the day for a satisfying meal.
How To Make a Mushroom Frittata
This mushroom frittata is ready in just half an hour with a few crazy easy steps! The recipe moves quickly, so have all your ingredients prepped before starting.
- Preheat the oven: Preheat the oven to 400°F.
- Whisk the eggs: In a medium bowl, whisk together the eggs, heavy cream, and salt.
- Sauté the onions: Heat a cast iron skillet over medium-high heat. Melt the butter and add the onions. Sauté until they are slightly softened.
- Add in the mushrooms: Add the mushrooms and cook until they are golden brown and tender, about five minutes. Spread them out in an even layer in the pan.
- Assemble the frittata: Sprinkle one cup of cheese over the mushrooms, then pour in the egg mixture. Top with the remaining 1/2 cup of cheese.
- Bake the frittata: Immediately transfer the skillet to the preheated oven. Bake uncovered for 12-15 minutes, or until the egg mixture has just set. Cool the frittata for a few minutes, then slice and enjoy!
Hot tip: For a lighter take, swap the heavy cream for half-and-half.
Ingredient Variations
Do you love customizable dishes that allow your creativity to shine? If you do, this mushroom frittata is perfect for you! Here are a few suggestions to help you make this dish your own.
- Greens: Add spinach, arugula, collard greens, Swiss chard, or beet greens for a nutrient-dense boost and pop of color.
- Protein: Get your daily protein in with cooked bacon, sausage, or ham.
- Veggies: For even more flavor and vitamins, load up the frittata with chopped green onions, bell peppers, zucchini, broccoli, asparagus, or any other leftover veggies you have. Or, get spicy with a dash of chopped jalapeño peppers.
- Cheese: Swap the mozzarella for goat cheese, feta, cheddar, Gruyère, or another of your favorites. Try a blend of cheeses for ultimate melty goodness.
- Herbs/Seasonings: Garnish the baked frittata with fresh thyme, chives, dill, basil, or parsley to cut through the richness. Add a twist of freshly ground black pepper for more spice.
Tips For a Perfect Frittata
This recipe is unbelievably straightforward, and we’re confident that you’ll succeed. Nonetheless, here are four tips to guarantee a flavorful and fluffy frittata.
- Use fresh mushrooms. We don’t recommend canned or frozen mushrooms, as they become too watery when cooked. Baby bella or white mushrooms are the best in this recipe, but feel free to use shiitake or oyster mushrooms for more flavor.
- Sauté the veggies. Cook the onions and mushrooms until all the liquid has evaporated and they are caramelized. This adds SO much flavor to the finished frittata and ensures the mushrooms are the star. Bonus points if you sauté any of the additional veggies as well!
- Cook the frittata on a cast iron skillet. Cast iron heats evenly and retains heat extremely well. Make sure the skillet is well-seasoned to prevent sticking. If you don’t have a 12 inch skillet, a 10 inch cast iron skillet works as well — just increase the bake time by a few minutes or use six eggs instead of eight to compensate for the smaller surface area.
- Bake the frittata until it’s just set. In this case, it’s better to underbake than overbake — nobody likes rubbery eggs! Keep your eye on the oven rather than the clock. When the frittata has set edges and a slight jiggle in the center, it’s ready.
Ways To Serve
A frittata is always a tasty and filling meal, whether enjoyed on its own or with sides. Serve this mushroom frittata warm with ikra or your favorite sauce. To stay consistent with the vegetarian theme, bring out Parmesan panko roasted veggies and a tomato mozzarella lettuce salad. Are you craving more protein? Grilled chicken wings and bacon canapés are sure to hit the spot.
Storage & Reheating
We wouldn’t be surprised if this mushroom frittata was gobbled down in minutes! But, if you didn’t quite manage to finish it, pay attention to these tips to keep enjoying your leftovers.
- Storage: Store the leftover frittata for up to four days by allowing it to cool completely, then placing it in an airtight container and refrigerating. We don’t recommend freezing, since it’s so easy and quick to whip up a fresh frittata.
- Reheating: Frittatas are delicious even when they’re cold, but if you prefer it warm, reheat the leftovers in a 300°F oven or in the microwave until heated through.
More Mushroom Recipes
- Mushroom Risotto — Cheesy rice loaded with sautéed mushrooms and shallots
- Mushroom Gravy — Creamy mushroom gravy flavored with dill
- Pickled Mushrooms — Cooked mushrooms marinated in a tangy, garlicky brine
- Wild Mushroom Soup — Wild mushrooms and veggies simmered in a rich broth
Recipe
Ingredients
- 8 large eggs
- 1/3 cup heavy whipping cream
- 1 tsp salt
- 2 tbsp unsalted butter
- 1/2 medium onion finely chopped
- 8 oz mushrooms sliced
- 1 1/2 cups mozzarella cheese grated, divided
Instructions
- Preheat oven to 400°F. In a medium bowl, whisk together the eggs, heavy cream, and salt. Set aside.
- Heat a 12 inch cast iron skillet over medium-high heat. Melt the butter and add the onions. Sauté until slightly softened.
- Add the mushrooms, cook until golden brown in color and soft, about five minutes. Spread them out in an even layer in the skillet. (Optionally, set aside a few for the top.)
- Sprinkle one cup of cheese over the mushrooms, then pour in the egg mixture. Top with the remaining 1/2 cup of cheese, and a few mushrooms (if desired).
- Immediately transfer the skillet to the preheated oven. Bake uncovered for 12-15 minutes, or until the egg mixture has just set. Cool the frittata for a few minutes, then slice and enjoy!
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