Description
This mushroom frittata is a quick, savory, and protein-rich dish perfect for breakfast, brunch, or a light dinner. Made with eggs, mushrooms, cheese, and fresh herbs, it’s easy to prepare and packed with flavor.
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
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil or butter in an oven-safe skillet over medium heat.
- Sauté chopped onions until soft, then add mushrooms and cook until browned and moisture has evaporated.
- In a bowl, whisk eggs with milk or cream, salt, and pepper.
- Pour egg mixture into the skillet over the mushroom mixture, stirring gently to distribute evenly.
- Sprinkle shredded cheese and fresh herbs on top.
- Cook on stovetop for 2–3 minutes until edges begin to set.
- Transfer skillet to the oven and bake for 10–15 minutes, or until the center is set and top is golden.
- Cool slightly before slicing and serving.
Notes
- Add spinach, kale, or bell peppers for extra veggies.
- For dairy-free, use plant-based milk and omit cheese or use a dairy-free cheese alternative.
- Swap mushrooms for seasonal veggies like zucchini or asparagus.
- Tastes great hot, cold, or at room temperature—ideal for packed lunches.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
