There’s nothing quite like a Mushroom Frittata to turn a handful of humble ingredients into a dish that feels truly special. This versatile recipe bridges breakfast, lunch, and dinner beautifully, starring tender mushrooms and creamy, melted cheese suspended in fluffy, savory eggs. Whether you’re looking for an easy brunch to impress company or a quick, satisfying weeknight meal, Mushroom Frittata checks all the boxes — comforting, wholesome, and endlessly customizable.
Ingredients You’ll Need
The magic of this Mushroom Frittata starts with a handful of simple, fresh ingredients. Every component has a special role to play, bringing its own flavor, texture, or pop of color to the mix. Here’s what you’ll need and why:
- Large Eggs: The foundation of the frittata, eggs create that tender, custardy base and hold everything together.
- Milk or Cream: Adds creaminess and a lighter texture—whole milk keeps things balanced, but cream makes it richer for a touch of luxury.
- Sliced Mushrooms: The star of the show! Cremini or button mushrooms become juicy and golden, providing earthy flavor and heartiness.
- Gruyère or Swiss Cheese: For melty, nutty deliciousness that pairs beautifully with mushrooms.
- Parmesan Cheese: Adds a sharp and salty edge, forming a golden top layer.
- Shallot or Onion: Sautéed to bring gentle sweetness and depth of flavor, enhancing every bite.
- Olive Oil: Helps the mushrooms and shallots cook evenly and adds a fruity background note.
- Butter: Infuses richness and helps brown the mushrooms for a savory, almost meaty bite.
- Salt and Black Pepper: Essential for drawing out the flavor of every single ingredient.
- Chopped Fresh Parsley (optional): Finishes your Mushroom Frittata with a bright, fresh touch that makes it look as inviting as it tastes.
How to Make Mushroom Frittata
Step 1: Prep the Oven and Eggs
Begin by preheating your oven to 375°F (190°C) — this ensures the Mushroom Frittata cooks evenly and develops that beautiful golden finish. In a medium bowl, whisk together your eggs, milk, salt, and black pepper until perfectly combined. Whisking well earns your frittata that classic fluffiness, and seasoning now means the egg mixture is tasty throughout.
Step 2: Sauté the Aromatics and Mushrooms
Grab an oven-safe skillet and heat the olive oil with butter over medium heat. Once melted and shimmering, add the finely chopped shallot or onion. Sauté for 2–3 minutes until soft and fragrant — this gentle cook time brings out their sweetness. Add your sliced mushrooms, and sauté for 6–8 minutes. This is where the flavor magic happens: let the mushrooms cook until golden, tender, and all moisture has cooked off, so you won’t have a watery frittata.
Step 3: Assemble the Frittata
Spread the cooked mushrooms evenly in the skillet and lower the heat. Now, pour your egg mixture over the top. Take care not to stir at this stage — the eggs will start gently setting around the edges. Cook undisturbed for 2–3 minutes, just until the sides begin to take shape. This quick step gives your Mushroom Frittata stable edges and a creamy center.
Step 4: Add the Cheeses
Once the edges are setting up nicely, sprinkle your shredded Gruyère or Swiss cheese and grated Parmesan evenly over the eggs. The cheeses will melt and mingle with the eggs in the oven, giving you irresistible pools of gooey, savory goodness in every bite. Cheese lovers, this is your moment!
Step 5: Bake to Perfection
Carefully transfer the skillet to your preheated oven. Bake for 10–12 minutes — you’ll know it’s ready when the center has just set and no longer jiggles when you gently shake the pan. The Mushroom Frittata will puff slightly and become golden on top. Allow it to cool for a few minutes, then finish with a generous sprinkle of chopped fresh parsley before slicing and serving.
How to Serve Mushroom Frittata
Garnishes
Dressing up your Mushroom Frittata makes each slice even more inviting! Fresh parsley is the classic finishing touch, lending a burst of color and subtle herbal flavor. For extra flair, try a sprinkle of chives, a dusting of smoked paprika, or even a dollop of crème fraîche for some tangy creaminess. These small additions go a long way in making your dish feel brunch-ready and fresh.
Side Dishes
This Mushroom Frittata pairs beautifully with a simple side salad tossed in lemony vinaigrette or fresh fruit for a light snack. For a heartier meal, serve it alongside crusty sourdough bread, roasted potatoes, or a vibrant tomato salad. If you’re preparing brunch, consider a platter of sliced avocado and smoked salmon on the side for a showstopping spread.
Creative Ways to Present
The beauty of a Mushroom Frittata is in how adaptable it is when it comes to serving. Cut it into wedges and stack them artfully on a platter, or use a round cookie cutter for elegant mini rounds at your next gathering. You can also serve chilled frittata bites in party skewers or tuck a wedge into a sandwich or wrap for a fantastic, protein-packed lunch.
Make Ahead and Storage
Storing Leftovers
Got extra Mushroom Frittata? Lucky you! Allow any leftovers to cool to room temperature, then transfer slices to an airtight container. They’ll keep well in the refrigerator for up to three days, making them perfect for grab-and-go breakfasts or lunches throughout the week. Store with a layer of parchment paper between slices if stacking.
Freezing
Frittata freezes surprisingly well for longer storage. Wrap individual cooled portions in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to two months. When you’re ready to enjoy, simply thaw overnight in the fridge — it’s a lifesaver for busy mornings!
Reheating
To reheat, warm the Mushroom Frittata gently in a 325°F (160°C) oven for about 10 minutes, or microwave individual slices in 30-second bursts until heated through. Be careful not to overdo it, as reheating too long can make the eggs rubbery and cause the cheeses to separate. For best results, cover with foil in the oven to prevent the frittata from drying out.
FAQs
Can I add other vegetables to this Mushroom Frittata?
Absolutely! This recipe is a fantastic base for experimentation. Try adding sautéed spinach, diced tomatoes, zucchini, or cooked bell peppers. Just be sure to cook off extra moisture before adding them to the eggs to keep your frittata firm and flavorful.
Which mushrooms are best for this frittata?
Cremini and button mushrooms are classic choices because they sauté nicely and hold their shape. However, feel free to mix things up with shiitake, portobello, or even a wild mushroom blend for deeper flavors and added texture.
How do I know when the frittata is done?
The key to a perfect Mushroom Frittata is baking until the center is just set. Give the pan a gentle shake — the middle should look firm and puffed, not liquid or jiggly. Overbaking makes the frittata dry, so keep a close eye during the last couple of minutes.
Is this recipe gluten-free?
Yes, this Mushroom Frittata is naturally gluten-free! Just make sure any add-ins or sides you choose are also gluten-free if you’re serving someone with dietary restrictions.
What’s the best way to serve Mushroom Frittata for a crowd?
For brunch parties or family gatherings, double the recipe and bake in a larger oven-safe pan. Let the frittata cool slightly for easier slicing, and serve wedges warm or at room temperature for a stress-free, crowd-pleasing dish.
Final Thoughts
If you’re craving a meal that’s easy, comforting, and completely customizable, this Mushroom Frittata is the answer. I hope you fall in love with its earthy mushrooms, melty cheese, and fluffy eggs as much as I have. Give it a try, and let your kitchen fill with delicious aromas—it just might become your new favorite anytime meal!
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Mushroom Frittata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mushroom Frittata is a delightful and satisfying dish perfect for a leisurely breakfast or brunch. With a savory combination of mushrooms, cheeses, and herbs, this frittata is easy to make and versatile to suit your tastes.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/4 cup milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup sliced mushrooms (such as cremini or button)
- 1/2 cup shredded Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 small shallot or 1/4 onion (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper; set aside.
- Cook Mushrooms: Heat olive oil and butter in an oven-safe skillet, sauté shallot, add mushrooms and cook until golden.
- Add Egg Mixture: Pour the egg mixture into the skillet and cook until edges set.
- Add Cheeses: Sprinkle Gruyère and Parmesan over the top, then bake in the oven until set.
- Serve: Let cool slightly, sprinkle with parsley, slice, and serve.
Notes
- For extra flavor, try adding fresh thyme or a pinch of chili flakes.
- Variations: Spinach, diced tomatoes, or cooked bacon can be added.
- This frittata can be served warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 285mg
