If you’re searching for the ultimate blend of hearty, comforting flavors and effortless elegance, look no further than this Mushroom Frittata. Perfect for breakfast, brunch, or an easy weeknight dinner, this classic Italian-style baked egg dish features tender sautéed mushrooms, sweet caramelized onions, and gooey melted cheese—all brought together in a fluffy, golden egg base. Each slice is packed with earthy flavor and just the right amount of creamy richness, making Mushroom Frittata a real crowd-pleaser, whether it’s served hot from the oven or chilled for a quick lunch on the go.
Ingredients You’ll Need
One of my favorite things about a great Mushroom Frittata is how it makes simple, everyday ingredients shine. Each component plays a unique role—bringing different layers of texture, color, and taste that harmonize perfectly once baked together.
- Eggs: The essential base gives the frittata its signature creamy texture and golden hue.
- Whole milk: A touch of creaminess that keeps the frittata light and tender without making it heavy.
- Salt: Just enough to deepen all the other flavors without overpowering the delicate eggs.
- Black pepper: Adds an aromatic kick and subtle warmth throughout the dish.
- Olive oil: Enhances richness and ensures the veggies sauté beautifully without sticking.
- Yellow onion: Diced and softened, the onion brings subtle sweetness to balance the earthiness of the mushrooms.
- Sliced mushrooms (cremini or button): The star of the show—mushrooms bring a meaty texture and umami punch.
- Garlic: Just a clove makes a big difference, adding depth and aromatic flavor as the veggies cook.
- Shredded Gruyère or Swiss cheese: Melts into creamy pockets, bringing nutty, buttery flavor to each bite.
- Chopped fresh parsley (optional): A sprinkle of fresh herbs adds color and a burst of freshness to finish.
How to Make Mushroom Frittata
Step 1: Prepare the Egg Mixture
Start by preheating your oven to 375°F (190°C). In a medium mixing bowl, whisk the eggs with the whole milk, salt, and black pepper. Whisking well is key here—this step ensures your Mushroom Frittata turns out fluffy and evenly seasoned. Set the mixture aside for now.
Step 2: Sauté the Aromatics
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. When the oil is shimmering, add the diced onion. Cook for 3 to 4 minutes, stirring often, until the onion is softened and translucent. This creates a sweet, mellow base that lets the mushroom flavor sing.
Step 3: Cook the Mushrooms and Garlic
Add the sliced mushrooms to the pan, spreading them evenly. Let them cook, stirring occasionally, for 5 to 7 minutes. You’ll know they’re ready once they release their moisture and begin to brown attractively. Stir in the minced garlic and cook for just one more minute to infuse the mixture with a lovely garlicky aroma without letting it burn.
Step 4: Combine and Set the Eggs
Turn the heat down to low. Pour your prepared egg mixture into the skillet, gently moving your spatula through the mix so the mushrooms and onions are distributed throughout. Sprinkle the shredded cheese evenly over the top. Cook on the stovetop for 2 to 3 minutes, just until you see the edges starting to set. This gives your Mushroom Frittata that irresistible, lightly crisped crust around the edges.
Step 5: Bake to Perfection
Carefully transfer your skillet to the preheated oven. Bake for 10 to 12 minutes, or until the eggs are fully set in the center and the cheese is gently golden. When it’s finished, let the frittata rest for a few minutes. This makes slicing so much easier and allows all those gorgeous flavors to settle.
Step 6: Slice and Serve
Once it’s had a chance to cool just a bit, run a spatula around the edge and slice into wedges. If you love a hint of greenery, scatter chopped fresh parsley on top. Serve the Mushroom Frittata warm or at room temperature—each slice is just as tasty as the last.
How to Serve Mushroom Frittata
Garnishes
Adding fresh garnishes elevates every bite. A sprinkle of chopped parsley or chives brightens up the golden frittata, while a dusting of freshly ground black pepper gives it extra zesty appeal. If you’re feeling adventurous, a light drizzle of good olive oil or a few shavings of Parmesan can make your Mushroom Frittata feel restaurant-worthy at home.
Side Dishes
Mushroom Frittata pairs beautifully with all sorts of accompaniments. Try it alongside a crisp green salad tossed with lemon vinaigrette, roasted potatoes, or slices of warm sourdough bread. For brunch, some fresh fruit or lightly dressed tomatoes round out the meal and keep everything feeling breezy and balanced.
Creative Ways to Present
For a fun twist, cut the frittata into bite-sized squares and serve as an appetizer or brunch board centerpiece. You can also tuck a wedge into a toasted baguette with a swipe of pesto for the ultimate vegetarian sandwich. However you serve it, Mushroom Frittata is one of those dishes that looks as good as it tastes—feel free to get creative with your plating!
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Frittata holds up beautifully. Let the slices cool completely, then store them in an airtight container in the refrigerator. The flavors actually deepen as it rests, making it a fantastic make-ahead breakfast or lunch option throughout the week.
Freezing
If you want to freeze your Mushroom Frittata, let it cool first, then wrap individual slices tightly in plastic wrap and transfer to a freezer-safe bag. It can be frozen for up to 2 months. To enjoy, just thaw overnight in the fridge—the frittata stays moist and flavorful.
Reheating
To reheat, pop a slice in the microwave for about a minute, or warm in a 300°F oven for 8 to 10 minutes until heated through. The texture stays wonderfully light, and you’ll get that same savory aroma each time you serve it.
FAQs
Can I use different types of mushrooms?
Absolutely! Cremini, button, or even a mix of wild mushrooms all work well in this Mushroom Frittata. Choose your favorites or use what you have on hand—it’s a forgiving recipe that welcomes variety.
Is the Mushroom Frittata gluten-free?
Yes, this dish is naturally gluten-free as written. Just double-check your cheese and milk if you have dietary sensitivities, and you’re all set.
What’s the best pan to use for a frittata?
An oven-safe skillet, preferably nonstick or well-seasoned cast-iron, is ideal. This way, your Mushroom Frittata will release easily and bake evenly in the oven without any sticking.
Can I add extra vegetables or proteins?
For sure! Feel free to add spinach, bell peppers, cooked bacon, or even sun-dried tomatoes for extra color and flavor. Just sauté any added veggies first, so your frittata stays fluffy and moist.
Do I have to serve Mushroom Frittata warm?
Not at all! It’s just as delicious at room temperature or right out of the fridge, making it perfect for picnics, lunchboxes, or a no-fuss brunch spread.
Final Thoughts
There’s something delightfully comforting about a homemade Mushroom Frittata—every slice is bursting with the earthy, savory flavors that make for a truly memorable meal. Whether you’re serving brunch to friends or just treating yourself to a cozy breakfast, give this recipe a try and let Mushroom Frittata become a new favorite in your kitchen. Enjoy every bite!
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Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Description
This Mushroom Frittata is a delightful dish perfect for any meal of the day. Packed with savory mushrooms, onions, and gooey cheese, it’s a satisfying and flavorful option that’s easy to make.
Ingredients
Eggs Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Frittata:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cups sliced mushrooms (cremini or button)
- 1 clove garlic, minced
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Heat oven to 375°F (190°C).
- Prepare egg mixture: Whisk together eggs, milk, salt, and pepper in a bowl.
- Cook vegetables: Sauté onion, mushrooms, and garlic in olive oil until tender.
- Add eggs: Pour egg mixture into skillet and sprinkle cheese on top.
- Bake: Cook in the oven for 10–12 minutes until set.
- Serve: Let it rest, garnish with parsley, and slice to serve.
Notes
- Experiment with additional ingredients like spinach, bell peppers, or bacon.
- This frittata is perfect for meal prep and can be enjoyed hot or cold.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 285 mg
