This quick and simple mushroom frittata recipe has been tested and perfected! Read on for our step-by-step photos and how-to video showing you how to make this simple recipe. Serve it for brunch, breakfast or dinner!
Frittatas have a reputation for being intimidating, but as someone who has made hundreds of them both in restaurants and at home, I am here to dispel that myth! They’re actually quite simple once you get the hang of it. Making a homemade frittata will be a new go-to main course for spring brunch, holiday breakfast or even a quick dinner in only 20 minutes!
Once you read through our guide to making a delicious frittata with mushrooms and cheese, you’ll be clear on how to get the perfect texture, without over-browning your frittata. You’ll feel like a pro when you cook this frittata with mushrooms in your own kitchen!
Don’t miss our Mushroom Quiche, Veggie Quiche, Veggie Scramble and Veggie Strata too!
Ingredients
- Unsalted butter: To cook the frittata, I use butter, which is a classic choice for preparing egg dishes. You can use olive oil or another cooking oil, but this will cause additional browning of the exterior of the frittata, so if you prefer a tender exterior, I recommend butter. It also adds great flavor.
- Sliced mushrooms: The star of our frittata is fresh sliced mushrooms! I used a whole 8-ounce package of mushrooms, wiped clean and sliced. Baby Bellas (aka crimini) or white mushrooms work equally well.
- Green onions or scallions: These cook quickly so they have good texture- onions can be a little too crunchy. I have also tested this with finely chopped shallot, and that’s a great alternative to the scallions.
- Eggs: The other star of the show! Use 8 whole eggs. Or if you are looking to make this recipe a little lower in calories, and cut down on saturated fat and cholesterol, you can use egg white or egg substitute. See my notes below in the Chef’s Tips section on how to make this recipe with egg whites- they cook a little differently!
- Milk: You can also use cream or half-and half to make it richer.
- Seasonings: Rosemary, salt, ground black pepper
- Cheddar cheese: My family’s favorite cheese is sharp cheddar cheese. Goat cheese is also so good on a mushroom frittata, if using chevre, use a 4-ounce log, crumbled. You can use another type of cheese if you have a preference for another variety.
What’s the best kind of pan for making a frittata?
I have made hundreds of frittatas in my time and I can assure you a non-stick skillet is the way to go. While I am a huge fan of cast iron it is not a good choice for frittatas because it will cause the bottom of the frittata to brown too much and get a leathery texture. Make sure your non-stick frying pan is oven-safe to temperatures up to 400 degrees. This is the one I have been using for the last five years. (That’s an affiliate link.)
How To Make Mushroom Frittata
Step 1. Cook the mushrooms and scallions in a large non-stick skillet.
Step 1: Cook Mushrooms
Preheat your oven to 400 degrees F. While you wait for the oven to preheat you can cook the mushrooms. To do so, simply melt the butter in your non-stick skillet over medium-high heat. Then add in the mushrooms, green onions and rosemary. Cook while stirring for about 5 minutes or until the moisture is cooked out of the mushrooms and they are starting to brown.
Step 2: Beat the eggs with the milk, salt and pepper.
Step 2: Beat Eggs
Meanwhile, beat the eggs with the milk, salt and pepper in a medium bowl.
Step 3: Add the eggs to the cooked mushrooms and let the mixture set up, while folding the edges back and letting the egg flow underneath.
Step 3: How to Cook The Eggs
Pour the egg mixture into the skillet and let it sit undisturbed until it starts to cook along the edges and become opaque yellow.
With a silicone spatula, you’ll gently fold the edges of the egg toward the center of the frittata. As you do so allow the uncooked egg to flow onto the skillet’s surface. For another minute or so, continue folding back cooked edges until the bottom of the frittata is mostly cooked and set up as a single unit.
Important: Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
Step 4: Add the cheese and finish by baking the frittata in the oven.
Step 4: Add Cheese and Bake
Top the frittata with the shredded sharp cheddar cheese and immediately transfer the skillet to the oven. Cook until the egg is cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
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Chef Katie’s Expert Tips
Make Ahead, Storage and Reheating
- Make Ahead: Prep this frittata ahead by cooking the mushrooms mixture in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tablespoon of butter in the skillet and warm the mushroom mixture through over medium heat before adding in your egg mixture.
- Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.
- Reheating: I have found that the best way to reheat frittata is to reheat it in a non-stick skillet. To do so coat the skillet with cooking spray and add a tablespoon of water. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming hot, 5 to 6 minutes. Use a slotted spatula to serve. Alternatively reheat on high power in the microwave for 90 seconds per slice.
Variations To Try
- Egg Whites: To make with egg whites or egg beaters use 1 1/2 cups egg beaters or 12 egg whites. You’ll want to monitor the heat and potentially turn it down to prevent the egg from browning too much. Note that eggwhites are runnier and do not set up as easily as when you use beaten whole eggs. The key is don’t overwork them! Just turn down the heat and have patience.
- Wild Mushrooms: Use a blend of mushrooms instead of white button mushrooms. I love using sauteed portobello mushrooms for their meaty texture, or try wild mushrooms.
- Alternative Herbs: Add another herb instead of rosemary. Use 1 teaspoon of tarragon (sprinkle over the eggs before adding the cheese for the freshest flavor.) We also like fresh thyme (use 1/2 tsp) or oregano (1 tsp). You can also use 1/2 tsp dried herbs like herbs de Provence or Italian seasoning instead.
- Add Veggies: Instead of green onions, use another veggie. Try a half cup chopped red bell pepper, sliced asparagus or finely shredded kale. Spinach is great with this recipe. Add a couple handfuls with the mushrooms and scallions in the last minute of sauteeing. Let the spinach wilt for about a minute before adding the egg.
- Another Cheese: Cheddar is my family’s favorite for frittata but you can use another cheese like Swiss, Gruyere or feta.
Serving Suggestions
For breakfast or brunch: Serve with classic sides like or toast, home fries, sweet potato hash, sausage, bacon and fruit. Try our homemade whole wheat bread or honey wheat bread. Baked goods like Morning Glory Muffins or Bran Muffins are also a good side dish for frittata.
For lunch or dinner: Serve as a meatless meal with garden salad, sauteed peas, grilled asparagus or sauteed spinach. In the summer try with tomato salad and a hunk of crusty bread.
FAQs for Frittata with Mushrooms
Can you bake this in a pie plate?Yes! Follow the instructions for our spinach egg bake if you want to try baking in a pie plate. The pie plate will not be as full- so you can increase the eggs to 12 total if using this method.
Can you freeze a frittata with mushrooms?
Yes you can. The texture will not be as good as when it is fresh, but if you reheat it, the texture will improve.
What’s the difference between quiche and frittata?
Quiche is a savory egg and cheese pie that is baked in single crust pate brisse pastry crust in a pie pan, and frittata is made in a skillet that starts on the stovetop and finishes in the oven. Both are classic brunch dishes that include eggs, cream (or milk), cheese and some sort of filling such as vegetables, meats or a combination of both.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
20 Minute Mushroom Frittata with Cheddar Cheese
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- Author: Katie Webster
- Total Time: 20 minutes
- Yield: 6 servings
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Pin RecipeDescription
This quick and simple mushroom frittata recipe has been tested and perfected! Read on for our step-by-step photos and how-to video showing you how to make this simple recipe. Serve it for brunch, breakfast or dinner!
Ingredients
Units USM- 3 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 2 green onions or scallions, sliced
- 1/2 teaspoon chopped fresh rosemary or to taste
- 8 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400 degrees F. Meanwhile, cook the mushrooms. Melt butter in a large oven-proof non-stick skillet over medium-high heat. Add mushrooms, scallions and rosemary and cook, stirring often until softened and the liquid has evaporated, 4 to 6 minutes.
- Meanwhile, beat eggs, milk, salt and pepper in a medium bowl.
- Add egg mixture to the skillet and let sit undisturbed until it starts to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the skillet’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the mass.
- Top the frittata with cheddar cheese and immediately transfer the skillet to the oven. Cook until the egg is cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
Notes
Make Ahead: Prep this frittata ahead by cooking the mushrooms mixture in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tablespoon of butter in the skillet and warm the mushroom mixture through over medium heat before adding in your egg mixture.
Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.
Reheating: I have found that the best way to reheat frittata is to microwave it. Do so on high for 90 seconds per serving for a 600-watt microwave. This heats it through without drying out the cheese or making the texture tough. Alternatively, you can reheat it in a non-stick skillet. To do so coat the skillet with cooking spray and add a tablespoon of water to the skillet. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming hot. Use a slotted spatula to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stove Top and Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 frittata
- Calories: 234
- Sugar: 2 g
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 15 g
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