You’re gonna love this mushroom and gruyere frittata! It’s a savory dish that’s bursting with flavor thanks to the earthy mushrooms and rich gruyere cheese. Perfect for breakfast or whenever you’re craving something tasty!
Solves busy mornings with quick protein packed meals, reduces egg boredom with mushroom Gruyere, and adapts to leftovers while keeping prep minimal and cleanup easy.
Sometimes I struggle with soggy frittatas, and it can be super frustrating. But this recipe fixes that! You’ll get a fluffy texture with all the right flavors without any extra fuss. Plus, it’s quick to whip up, just 30 minutes total!
The key to a great frittata is proper cooking technique, and this one has you covered. With just 10 minutes of prep and 20 minutes in the oven, you can enjoy a hearty meal without spending all day in the kitchen. It’s perfect for busy mornings or easy lunches.
If you love trying different frittata flavors, you might want to check out my Tuna Frittata for another tasty twist!
Why You Will Love This Recipe
- Rich Flavor : The savory umami of mushrooms paired with the nutty notes of Gruyere makes every bite satisfying and full of depth.
- Easy Prep : You can whip this frittata up quickly, making it a great choice for busy mornings or last-minute meals without the fuss.
- Versatile Meal : Enjoy it any time of day, breakfast, lunch, or dinner, and it’s fantastic warm or cold. It works for whatever craving hits.
- Convenient Storage : Leftovers are no problem; just pop them in an airtight container and keep them in the fridge for up to three days.
Cremini Mushroom and Gruyere Frittata
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious mushroom and gruyere frittata, perfect for a vegetarian breakfast or brunch.
Ingredients
- 7 eggs, large
- 2 tablespoons half and half
- Kosher salt, to taste
- 1/41/2 teaspoon cayenne pepper
- 1/81/2 teaspoon ground nutmeg
- 1 tablespoon ghee or olive oil
- 20 oz cremini mushrooms, cleaned and sliced
- 4 cloves garlic, minced
- 1/21/2 teaspoon dried thyme
- 2 ounces gruyere cheese, grated on the large holes of a box grater
- 4 scallions, thinly sliced for garnish (optional)
Instructions
- Preheat Your Oven: Start by heating your oven to 375 degrees F. You want it hot enough to give that frittata a nice, golden top.
- Cook the Mushrooms: Sauté the cremini mushrooms in a skillet with ghee over medium heat until they are tender and golden. This should take about 8-10 minutes. You will know they are ready when they are lightly browned and the aroma is irresistible. Keep an eye on them to avoid excess moisture.
- Beat the Eggs: In a large bowl, whisk the eggs and half and half until they are nice and frothy.
- Add Cheese and Seasoning: Fold in your grated gruyere cheese. Season with kosher salt, cayenne pepper, and ground nutmeg, mixing gently.
- Mix Everything Together: Combine the sautéed mushrooms and minced garlic with your egg and cheese mixture. Gently stir to combine.
- Pour and Bake: Pour the mixture back into the hot skillet. Place it in the preheated oven and bake until the edges are set and the center is still slightly jiggly, about 20 minutes.
- Cool and Slice: Let the frittata cool for about 5 minutes before slicing it into wedges. This helps it firm up for cleaner cuts.
Notes
- Storage Tips: Store uneaten frittata in an airtight container in the fridge for up to 3 days. If it seems dry, check for doneness at about 15 minutes to avoid overcooking eggs.
- Expert Tips: Use a cast iron skillet for better heat retention. For additional flavor, try sprinkling fresh herbs right before serving. Cook mushrooms for 10 minutes before adding to eggs to reduce moisture for a better frittata.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 10 minutes, or until warmed through.
- Serving Suggestions: Serve with a side of mixed greens or pair with sliced avocado and toast. Enjoy with a dollop of crème fraîche.
- Recipe Variations: For a different flavor, substitute Swiss cheese for gruyere. Add roasted red peppers for sweetness or substitute spinach for mushrooms for a different taste. Incorporate feta cheese for a tangy twist.
- Ingredient Notes: When selecting mushrooms, choose firm, dry cremini mushrooms. For a milder flavor, button mushrooms can be used as a substitute.
Nutrition
- Serving Size: 1 wedge
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Find it online: https://bakeitwell.com/mushroom-and-gruyere-frittata
Recipe Tips
- If the frittata seems dry, checking for doneness at about 15 minutes can help prevent overcooking the eggs.
- When adding mushrooms, cooking them for a full 10 minutes first can help release excess moisture.
- For clearer frittata slices, it’s a good idea to let the dish cool for at least 10 minutes before cutting.
- If you desire additional flavor, try sprinkling fresh herbs right before serving to brighten the dish.
- For a firmer center, extending the baking time by 2-3 minutes can help set the eggs more evenly.
Serving Suggestions
Serve slices of mushroom and gruyere frittata with a side of mixed greens for a refreshing contrast. Pair with sliced avocado and gluten-free toast for a wholesome meal option.
This frittata works well for brunch or lunch and can complement a variety of dishes. Consider using leftovers in a breakfast burrito, salad, or as a savory flatbread topping.
A dollop of crème fraîche enhances the frittata’s richness and adds a creamy touch. You could also drizzle a light vinaigrette over the greens to add a tangy flavor.
Recipe variations
- You can use shiitake or button mushrooms instead of cremini mushrooms for a different texture and flavor in your frittata.
- Add 1 teaspoon smoked paprika for a warm flavor boost, or keep it simple with an extra pinch of salt for seasoning.
- Either swap gruyere cheese for feta cheese for a tangy note, or try goat cheese for a creamier option in this frittata.
- If you’re making a larger frittata, scale up to 10 eggs and 3 tablespoons of half and half for serving more people.
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How to Store?
To keep your mushroom and gruyere frittata fresh, follow these storage tips:
Refrigeration: Place the frittata in an airtight container and store in the fridge for up to 3 days.
Freezing: Wrap individual slices in plastic wrap, then place in a freezer bag. Keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat slices in the oven at 350°F for 10-15 minutes until warm. Alternatively, microwave for 1-2 minutes.
If you enjoyed this mushroom and gruyere frittata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
