If you have ever wished for a simple yet deeply satisfying dish that brings warmth and comfort to your breakfast or brunch table, this Mushroom Frittata Recipe is exactly what you need. It blends fluffy, tender eggs with earthy mushrooms, sweet onions, and melty Gruyère cheese for a harmony of flavors that feels both cozy and elegant. Whether you’re whipping it up for a lazy weekend or an impressive weekday meal, this frittata will quickly become one of your go-to recipes for nourishing, delicious mornings.
Ingredients You’ll Need
The magic of this Mushroom Frittata Recipe comes from the straightforward, fresh ingredients. Each one plays a crucial role in building flavor, texture, and that irresistible golden color that makes the dish pop off your plate.
- 8 large eggs: The base of the frittata, eggs provide a rich, fluffy structure that holds everything together.
- 1/4 cup whole milk: Adds creaminess and tenderizes the eggs for a smooth texture.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Offers a gentle hint of spice for balance.
- 2 tablespoons olive oil: Perfect for sautéing and adding a subtle fruity undertone.
- 1 small yellow onion (diced): Brings sweetness and depth when caramelized gently.
- 2 cups sliced mushrooms (cremini or button): Earthy and meaty, they are the star ingredient that provides umami richness.
- 1 clove garlic (minced): Punches up the aroma and flavor with its savory character.
- 1/2 cup shredded Gruyère or Swiss cheese: Melts into gooey perfection, adding nuttiness and a lovely finish.
- 2 tablespoons chopped fresh parsley (optional): Adds a fresh, herbaceous pop of brightness at the end.
How to Make Mushroom Frittata Recipe
Step 1: Prepare the Egg Mixture
Start by whisking together the eggs, whole milk, salt, and pepper in a medium bowl until the mixture is smooth and slightly frothy. This creates the light, airy base for the frittata and ensures even seasoning throughout.
Step 2: Sauté the Vegetables
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, allowing it to soften and release its natural sweetness. Toss in the sliced mushrooms, cooking for 5–7 minutes until they’ve released their moisture and turn a lovely golden brown. Finally, stir in the minced garlic and cook for an additional minute to let its aroma bloom without burning.
Step 3: Combine and Cook on Stovetop
Reduce the heat to low and pour the egg mixture evenly over the sautéed veggies in the skillet. Use a gentle stir to distribute the mushrooms and onions through the eggs, making sure everything is nicely integrated. Sprinkle the shredded Gruyère cheese evenly on top. Let the frittata cook for 2–3 minutes on the stovetop until the edges begin to set but the center is still slightly wobbly.
Step 4: Bake Until Set
Transfer the skillet to your preheated oven at 375°F (190°C). Bake for 10–12 minutes until the eggs are fully set and the frittata has a golden top. The center should be firm to the touch but still tender, showcasing that perfect balance of cooked eggs and creamy cheese.
Step 5: Rest and Garnish
Once out of the oven, let the frittata rest for a few minutes before slicing—this helps it hold together better when serving. If you like, sprinkle chopped fresh parsley over the top for a fresh, vibrant finish that brightens every bite.
How to Serve Mushroom Frittata Recipe
Garnishes
Fresh herbs, especially parsley, chives, or basil, add a burst of color and freshness that complements the rich, savory flavors. A light drizzle of good extra virgin olive oil or a dusting of freshly cracked black pepper can elevate the dish even further.
Side Dishes
Serve this Mushroom Frittata Recipe alongside a crisp green salad dressed with lemon vinaigrette for a refreshing counterpoint. Roasted potatoes or a crusty slice of artisan bread add heartiness, making the meal feel complete and satisfying.
Creative Ways to Present
For a brunch spread, cut the frittata into small, bite-sized cubes and serve on a platter with toothpicks for easy sharing. You can also layer it on toasted English muffins topped with avocado slices for a gourmet twist. The versatility of this dish means you can get creative and tailor it to any occasion.
Make Ahead and Storage
Storing Leftovers
Allow the leftover frittata to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. It keeps well and maintains its flavor and texture, making it perfect for next-day breakfasts or quick meals.
Freezing
If you want to keep the Mushroom Frittata Recipe on hand longer, slice it into portions and freeze them in individual airtight containers or freezer bags. Frozen frittata portions stay good for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your frittata leftovers gently in a microwave or in a low oven (around 325°F/160°C) until warmed through. Avoid high heat to prevent the eggs from becoming rubbery. A short reheat preserves that fresh-from-the-oven taste beautifully.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini or button mushrooms are great for their mild, earthy flavor, you can experiment with shiitake, portobello, or oyster mushrooms for different textures and tastes. Just adjust cooking times as needed to ensure they are tender.
Is this Mushroom Frittata Recipe gluten-free?
Yes, it naturally is. None of the ingredients contain gluten, which makes it a safe and delicious choice for anyone avoiding gluten in their diet.
Can I make this recipe dairy-free?
To make a dairy-free version, swap the Gruyère for a vegan cheese or simply omit the cheese altogether. Use a plant-based milk instead of whole milk. The frittata will still be delicious, though the texture and flavor will be slightly different.
Can I add other vegetables?
Definitely! Spinach, bell peppers, or zucchini are wonderful additions that add color and nutrients. Just sauté them with the mushrooms and onions before adding the eggs for best results.
How do I know when the frittata is fully cooked?
Your frittata is ready when the edges are set and only slightly firm to the touch, and the center is no longer runny. A gentle jiggle is okay, but the eggs should be mostly solid. If uncertain, give it a minute or two more in the oven; it won’t take long.
Final Thoughts
There is truly nothing like starting your day with the comforting charm of this Mushroom Frittata Recipe. Its combination of simple ingredients and straightforward steps results in a meal that’s wholesome, flavorful, and endlessly adaptable. I hope you enjoy making and sharing this dish as much as I do—once you try it, it’s bound to become a treasured classic in your kitchen.
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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 delicious and hearty Italian-inspired breakfast or brunch dish made with eggs, sautéed mushrooms, onions, garlic, and melted Gruyère cheese. It’s baked to perfection in the oven, resulting in a fluffy and flavorful egg casserole that’s perfect for any time of the day. Simple to prepare and versatile, this frittata can be customized with your favorite vegetables or proteins and enjoyed warm or at room temperature.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cups sliced mushrooms (cremini or button)
- 1 clove garlic, minced
Cheese and Garnish
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Oven and Egg Mixture: Preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined. Set this mixture aside while you prepare the vegetables.
- Sauté Onions and Mushrooms: Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Next, add the sliced mushrooms and continue cooking for 5 to 7 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Egg Mixture with Vegetables: Reduce the heat to low. Pour the whisked egg mixture into the skillet over the sautéed mushrooms and onions. Gently stir to evenly distribute the vegetables throughout the eggs. Sprinkle the shredded Gruyère or Swiss cheese uniformly across the top. Allow the frittata to cook undisturbed on the stovetop for 2 to 3 minutes just until the edges begin to set.
- Bake the Frittata: Carefully place the oven-safe skillet into the preheated oven. Bake for 10 to 12 minutes, or until the center of the eggs is fully set and firm to the touch.
- Rest and Serve: Remove the skillet from the oven and allow the frittata to rest for a few minutes to firm up further. Optionally, garnish with chopped fresh parsley. Slice into portions and serve warm or at room temperature for a satisfying meal.
Notes
- You can add spinach, bell peppers, or cooked bacon to the frittata for additional flavor and texture variations.
- This dish is perfect for meal prepping and can be enjoyed cold or gently reheated.
- Use an oven-safe skillet such as cast iron or stainless steel to easily transfer from stovetop to oven.
- If Gruyère or Swiss cheese is unavailable, mozzarella or cheddar can be used as alternatives.
