There’s nothing quite like a warm slice of Mushroom Frittata to kick off your day! It’s a delicious way to get your veggies in, and the combination of savory mushrooms with eggs is just so comforting.
This recipe solves busy weeknight cooking by using pantry-friendly mushrooms, speeding prep, cutting cleanup, and delivering a simple, sliceable, protein-packed dish.
Sometimes, I find myself staring at leftover veggies in my fridge wondering what to do with them. This recipe is a lifesaver! It helps use up those strange bits of produce that seem to multiply in there, while still tasting great.
What I love about this frittata is how simple it is to whip up. In about 15 minutes of prep and another 12 to 15 minutes in the oven, you’ll have a protein-packed dish that’s good for breakfast, lunch, or dinner. Plus, it’s super flexible, you can add whatever veggies you have on hand.
If you’re a fan of mixing things up in the kitchen, this mushroom frittata is for you. If you want a sweet option, check out my Air Fryer Cinnamon Rolls for a treat that’s just as easy!
Why You Will Love This Recipe
- Savory and Cheesy Flavor : The combination of mushrooms, cheese, and fresh herbs creates a rich, savory taste that makes this frittata addictive and satisfying.
- Protein Power : Packed with eggs and veggies, this dish is loaded with nutrients, making it a great option for a healthy breakfast or brunch.
- Meal Prep Friendly : It’s super convenient to whip up ahead of time; leftover slices store well in the fridge for a quick grab-and-go meal.
- Customizable : You can easily mix in your favorite vegetables or cheeses, allowing you to adapt it based on what you have on hand.
Easy Mushroom Frittata Recipe
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 – 6 servings 1x
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious Mushroom Frittata that’s easy to make and perfect for any meal. Packed with veggies and cheese.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/21/2 teaspoon fine salt
- 1/41/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups mushrooms
- 1/2 cup sliced red onion
- 1 garlic clove
- 3 cups baby spinach leaves
- 21/2 teaspoons chopped fresh herbs
- 1/4 cup crumbled feta cheese
Instructions
- Heat & Prep Skillet: Start by heating a well-oiled cast-iron skillet over medium heat until it is hot and shimmering. You are looking for a little smoke, but be cautious not to let it get too dark. Too little oil can cause sticking, which can lead to issues while serving.
- Sauté Mushrooms & Veggies: Add the sliced mushrooms, red onion, and garlic to the skillet. Let them cook until they are nice and tender, about five minutes, stirring occasionally. Keep an eye on the timing; overcooked veggies will lose their fresh flavor.
- Whisk Eggs & Season: In a separate bowl, whisk together the eggs, milk, salt, and pepper until you obtain a frothy texture. This ensures they will mix well with the veggies later, so be sure not to overdo the salt.
- Pour & Cook on Stovetop: Gently pour the egg mixture over the sautéed mushrooms, onions, and garlic in the skillet. The mixture should start to set around the edges almost immediately. Allow it to cook on the stove for a couple of minutes before transferring to the oven.
- Bake to Set the Frittata: Transfer the skillet to the oven and bake until the center is just set, usually about fifteen minutes. You will notice the blend of eggs and veggies cooking. Avoid overcooking as this can lead to a dry frittata.
- Cool & Slice to Serve: Allow the frittata to cool for a few minutes before slicing. This makes it easier to cut and preserve those beautiful layers. Avoid cutting too soon, as it may fall apart.
Notes
- Storage Tips: Once cool, transfer leftover frittata slices to an airtight container and store them in the fridge for up to 4 days. This frittata can also be frozen for 3 months.
- Expert Tips: Use a well-seasoned cast-iron skillet to prevent sticking. Let the frittata sit for a few minutes after baking to set. If the frittata’s center is undercooked, extend the bake time by 2-3 minutes, checking doneness with a toothpick. Lower the heat if the edges burn while the center remains wobbly.
- Reheating Instructions: To reheat the frittata, place slices in a preheated oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve with a side of fresh fruit, pair with baby roasted potatoes for a hearty brunch, or add a mixed green salad for a light meal.
- Recipe Variations: Replace mushrooms with spinach and tomatoes for a different flavor. Add cooked sausage or bacon for extra protein. Use different cheese types such as cheddar or gouda for variety.
- Ingredient Notes: When adding vegetables, aim for about 2 cups of your favorites to prevent wastage and boost nutrition. Use unsweetened plant-based milk instead of regular milk for a dairy-free frittata. If substitutes are needed, opt for goat cheese instead of feta cheese for variations.
Nutrition
- Calories: 198
- Sugar: 3g
- Sodium: 501mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 289mg
Recipe Tips
- If the frittata’s center is undercooked, extending the bake time by 2-3 minutes often helps, checking doneness with a toothpick.
- When finding edges burnt while the center is still wobbly, adjusting the stovetop heat to low can prevent this from happening.
- If your frittata tends to stick to the skillet, ensuring it’s well-oiled and properly seasoned before adding ingredients should help.
- For a truly non-stick experience, consider using a cast-iron skillet; it’s known for its excellent heat retention and seasoning properties.
- When adding vegetables, aim for about 2 cups of your favorites; this not only prevents wastage but also boosts the dish’s nutrition.
Serving Suggestions
Pair this mushroom frittata with a side of fresh fruit for a light, nutritious meal. Serve with baby roasted potatoes for a satisfying brunch option or add a mixed green salad for lunch.
This frittata works well in a breakfast spread or as part of a holiday meal. You can also use it in a breakfast burrito or sandwich for a convenient on-the-go option.
Add a dollop of homemade salsa or a drizzle of balsamic glaze to enhance the flavors. A sprinkle of fresh herbs can provide a finishing touch to your dish.
Recipe variations
- You can use zucchini or bell peppers instead of mushrooms for a fresh twist in flavor and texture.
- Add ½ teaspoon smoked paprika or 1 teaspoon of hot sauce for an extra kick in the seasoning.
- Either crumbled goat cheese or shredded cheddar can be an alternative for the cheese layer, delivering a different flavor profile.
- If making a larger frittata, scale up to 12 large eggs and ½ cup milk to serve more at your next brunch.
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How to Store?
To keep your mushroom frittata fresh, follow these storage tips:
Refrigeration: Place leftover frittata slices in an airtight container. Store in the fridge for up to 4 days.
Freezing: Wrap slices in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Room Temperature: Avoid storing frittata at room temperature. This can promote bacterial growth and spoilage.
Other Recipes You’ll Love
- Air Fryer Cinnamon Rolls
- Air Fryer French Toast
- Apple Cinnamon Protein Shake
- Apple Spice Protein Smoothie
If you enjoyed this Mushroom 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!
