Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Pin
4
from
2
votes
Mushroom Frittata
Savor this easy and delicious Mushroom Frittata recipe, perfect for any meal. Full of flavor and ready in just 35 minutes! Your new go-to dish awaits.
Course
Breakfast, Brunch
Cuisine
Italian
Keyword
cheese, eggs, mushrooms
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Author
Corrie
Ingredients
1
pound
of fresh mushrooms
8
large eggs
1
medium onion
½
cup
of shredded cheese
2
tablespoons
of olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and chopped onion to the skillet, cooking until the mushrooms are golden and the onions are translucent.
In a large bowl, beat the eggs, then stir in the shredded cheese.
Pour the egg and cheese mixture over the cooked mushrooms and onions in the skillet, stirring slightly to distribute the ingredients evenly.
Bake the frittata in the oven for about 20-25 minutes or until the eggs are set and lightly browned on top.
Let the frittata cool for a few minutes before cutting into slices.
Notes
Ensure that you cook the mushrooms well to evaporate all the water before adding the eggs; this prevents a soggy frittata.
Use a good non-stick pan that can go from stove-top to oven to ensure your frittata doesn't stick.
Whisk the eggs thoroughly to incorporate air and ensure a fluffy frittata.
Watch the frittata closely in the oven to prevent overcooking. The center should be just set when it's done.
Let the frittata cool for a few minutes before slicing. This helps it keep its shape.