Name: Mushroom Frittata Recipe
Prep time: 10 min
Cook time: PT-489769H37M56S
Total time: PT-489769H37M56S
Cuisine: American
Ingredients: 6 large eggs; 1 cup mushrooms (cremini, button, or preferred variety), sliced; 1/2 onion or 2 shallots, finely chopped; 1 garlic clove, minced (optional); 1 tbsp olive oil or butter; 2 tbsp milk or cream; 1/2 cup shredded cheese (cheddar, mozzarella, or goat cheese); Salt and pepper, to taste; 2 tbsp fresh herbs (parsley, thyme, or chives), chopped

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This mushroom frittata is a savory, protein-packed dish that’s perfect for breakfast, brunch, or even a light dinner. With tender mushrooms, creamy eggs, and gooey melted cheese, it’s simple yet deeply satisfying. I love how it comes together quickly with just a few ingredients and delivers rich, earthy flavor in every bite.

Why You’ll Love This Recipe

I love how effortless this mushroom frittata is—it’s made in one pan, easy to customize, and works beautifully for any meal of the day. The mushrooms add a hearty texture and umami depth, while the eggs and cheese bring a creamy balance. Whether I’m feeding guests or meal prepping for the week, this recipe always comes through. Mushroom Frittata Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Mushrooms (cremini, button, or your favorite variety)
Onion or shallots
Garlic (optional)
Olive oil or butter
Milk or cream
Salt and pepper
Shredded cheese (cheddar, mozzarella, or goat cheese)
Fresh herbs (parsley, thyme, or chives)

Directions

I preheat the oven to 375°F (190°C).
I heat olive oil or butter in an oven-safe skillet over medium heat.
I sauté the chopped onions until soft, then add sliced mushrooms and cook until they’re browned and their moisture has evaporated.
I whisk the eggs in a bowl with a splash of milk or cream, salt, and pepper.
I pour the egg mixture into the skillet over the cooked mushrooms, gently stirring to distribute the ingredients evenly.
I sprinkle shredded cheese and fresh herbs on top.
I let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.
I transfer the skillet to the oven and bake for 10–15 minutes, or until the center is set and the top is lightly golden.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total, including prep and baking time. It’s perfect for a quick weekday breakfast or an easy brunch option.

Variations

I sometimes add spinach, kale, or bell peppers for extra veggies. If I want more protein,. For a dairy-free version, I skip the cheese and use a dairy-free milk alternative. I’ve also swapped mushrooms for zucchini or asparagus depending on the season.

storage/reheating

I store leftover frittata in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 10 minutes or warm individual slices in the microwave for 30–45 seconds. It also tastes great cold or at room temperature, which makes it great for packed lunches. Mushroom Frittata Recipe

FAQs

Can I use any type of mushrooms?

Yes, I’ve used cremini, white button, shiitake, and even portobello mushrooms in this recipe. I just make sure to cook them well to release all the moisture.

Can I make this ahead of time?

Absolutely. I often make it the night before and reheat it in the morning. It holds up well and still tastes delicious the next day.

Do I need a cast iron skillet?

No, but I do use an oven-safe skillet. If I don’t have one, I cook everything on the stovetop, then transfer it to a greased baking dish to finish in the oven.

Can I freeze mushroom frittata?

Yes, I let it cool completely, then wrap slices in foil or plastic wrap and freeze them. To reheat, I bake from frozen at 350°F for about 15–20 minutes.

What can I serve with frittata?

I usually serve it with a simple green salad, toast, or roasted potatoes. It also pairs well with fresh fruit for a balanced brunch plate.

Conclusion

This mushroom frittata is a quick, wholesome, and flavorful dish I can count on anytime. Whether I make it for a cozy breakfast or a make-ahead lunch, it’s easy, nourishing, and always satisfying. I love how versatile it is, and it never fails to impress with minimal effort.