Mushroom Frittata Recipe | Happy healthy eating

You can't go wrong with this fluffy Mushroom frittata. Each bite has a hint of Dijon mustard, green onion and creamy goat cheese mixed with earthy mushrooms. It takes brunch to the next level but still keeps things nice and simple.

Why You'll Love This Mushroom Frittata

If you love hosting people but don't want to spend hours in the kitchen, this one-skillet mushroom frittata will be your new gathering recipe.

• Perfect for brunch. Nothing screams homemade, simple-but-fancy frittata.
• versatile Add baby spinach, smoky bacon or juicy cherry tomatoes if you like.
• effortlessly Beat the eggs, pour into a pan and then put in the oven. So!
• Great for gatherings. Double the recipe or make mini frittatas with a muffin tray for an easy bite when guests come over.

Material notes

Earthy portobello mushrooms and tangy goat cheese combine heavenly flavors for brunch. Scroll down to the recipe card at the bottom of the post for exact amounts.

• egg- Liquid eggs also work.
• milk – I prefer full-fat milk or heavy cream.
• Dijon Mustard – Stone-ground mustard is a good swap.
• olive oil- You can use regular olive oil or extra virgin.
• Portobello Mushrooms – Creminis and white button mushrooms can be used as well.
• salt and pepper- Kosher salt and freshly-cracked black pepper are best.
• Green Onion- Feel free to use chives.
• Goat cheese- Crumbled feta or shredded Parmesan cheese are great options.

How to Make a Mushroom Frittata

This oven-baked mushroom frittata is like making your favorite breakfast eggs, but the oven does most of the cooking for you. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 350F. In a large bowl, whisk the eggs, milk and Dijon until smooth. Set it aside.
• Fry the mushrooms. Add olive oil and mushrooms to a large skillet over medium-high heat. Season with salt and pepper. Cook them till brown. They should release all moisture.

• Pour in the egg. Slowly pour the egg mixture into the pan. Do not move at all. Let the mixture sit in the hot pan for 4 minutes.
• Bake it. Sprinkle green onions and goat cheese on top. Transfer the skillet to the oven. Bake for 10-12 minutes or until the frittata is set. It's ready when the center no longer jiggles when you gently shake the skillet.
• serve Remove it from the oven and let it cool for 10 minutes. Slice, serve and enjoy!

concept of variation

Add 1/4-1/2 cup of these to the egg mixture or sprinkle on top for an extra hearty bite:

Tips for the Perfect Frittata

You can make this tender mushroom frittata in the oven if you want!

• go low Don't increase the heat because the eggs will cook quickly. All you do is burn the bottom and sides before the center has a chance to cook.
• Do not touch it. Once you pour the eggs into the pan, do not touch them or move them around. The only way to ensure a super silky, smooth frittata interior is to leave them alone.
• Make mini frittatas. Grease a muffin pan with cooking spray. Pour the mixture into each cavity until 3/4 second is full. Bake at 350F for 15-20 minutes or until egg is set.
• Expel more air. When whisking the eggs, milk, and dijon, the more air you let into the eggs, the fluffier the frittata will be. You can do this by stirring the mixture in and out with a whisk.
• Avoid the stove. If you do not want to turn on the oven, after 4 minutes, cover the pan with a lid and cook the frittata in the oven. Cook it for another 10-15 minutes. The trapped steam will help cook the center until crispy.

Serving advice

This easy mushroom frittata is the perfect brunch dish with some veggie sides. I love it with me Cucumber Tomato Feta Salad or Simple Arugula Salad. Other ideas include mine Bacon Green Bean Bundle or Air Fryer Green Beans. If you like asparagus, go for mine Prosciutto Wrapped Asparagus.

Make sure you save leftovers to prevent spoilage within 30 minutes of cooking.

• Fridge: Store it in an airtight container for up to 5 days.
• Freezer: Wrap twice in plastic wrap. Transfer it to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• To reheat it: Sprinkle it with 1/4 teaspoon water and microwave for one minute or until heated through.

More mushroom recipes

Print