Go Back

Mushroom Frittata

This mushroom frittata features deeply caramelized mushrooms cooked until golden and smoky, then combined with whisked eggs and herbs for a creamy, hearty dish. Baked until puffed and golden on top, it offers a satisfying, savory texture with a tender interior and crispy edges, perfect for breakfast, brunch, or a light meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g cremini or button mushrooms sliced thinly
  • 1 small yellow onion finely sliced
  • 1 clove garlic minced
  • 4 large eggs fresh, whisked until smooth
  • 1 tablespoon fresh herbs parsley or thyme, chopped
  • 50 g cheddar or Gruyère cheese shredded
  • 1 tablespoon olive oil good quality
  • to taste salt and pepper for seasoning

Equipment

  • 10-inch ovenproof skillet
  • Mixing bowl
  • Whisk
  • Spatula
  • Sharp Knife

Method
 

  1. Slice the mushrooms thinly and finely chop the onion and garlic. Set everything aside.
  2. Heat the olive oil in your ovenproof skillet over medium heat until it shimmers. Add the sliced mushrooms and cook, stirring occasionally, until they release moisture and turn a deep golden brown, about 8 minutes. You’ll notice a rich, smoky aroma filling the kitchen.
  3. Add the chopped onion and minced garlic to the skillet. Cook, stirring frequently, until the onion becomes translucent and fragrant, about 3 minutes. The mixture should smell sweet and earthy, with the mushrooms crispy around the edges.
  4. Season the mushroom mixture with salt and pepper to taste. Stir well and remove from heat, allowing the flavors to meld.
  5. In a mixing bowl, whisk the eggs until smooth and slightly frothy. Stir in the chopped herbs and shredded cheese, then season with a pinch of salt and pepper.
  6. Pour the egg mixture evenly over the cooked mushrooms and onions in the skillet, tilting to spread if needed. Let it cook on the stove for 2–3 minutes until the edges begin to set and the mixture starts to bubble.
  7. Transfer the skillet to your preheated oven set at 375°F (190°C). Bake for 12–15 minutes, until the frittata is puffed, golden on top, and the center just set with a slight jiggle.
  8. Remove the skillet from the oven and let the frittata rest for 5 minutes. This allows it to finish setting and makes slicing easier.
  9. Slice into wedges and serve warm or at room temperature. The crispy edges, creamy interior, and smoky aroma make for a satisfying, hearty dish.

Notes

For extra flavor, sprinkle fresh herbs or a drizzle of olive oil before serving. Leftovers reheat well in a low oven for about 10 minutes. Feel free to swap cheeses or add spinach for variation.