Mushroom Frittata Recipe | Happy Healthy Eating

You can’t go wrong with this fluffy stuff Mushroom Frittata. Every bite is packed with flavors of Dijon mustard, scallions and creamy goat cheese paired 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 entertaining but don’t want to spend hours in the kitchen, this One Pot Mushroom Frittata will be your new go-to recipe for parties.

• Perfect for brunch. Nothing says “brunch” more than a homemade, simple yet beautiful frittata.
• Versatile. If desired, add baby spinach, smoky bacon or juicy cherry tomatoes.
• Effortlessly. Whisk the eggs, pour them into the skillet and place them in the oven. That's it!
• Great for parties. Double the recipe or use waffle trays to make mini frittatas for easy bites when guests come over.

Ingredient description

Earthy portobello mushrooms and tangy goat cheese are a heavenly flavor combination for brunch. Scroll to the recipe card at the bottom of the post for exact quantities.

• egg– Liquid eggs also work.
• milk – I prefer whole milk or heavy cream.
• Dijon Mustard – Stone ground mustard is a great substitute.
• olive oil- You can use regular olive oil or extra virgin olive oil.
• Portobello Mushrooms – Cremini and white mushrooms can also be used.
• salt and pepper – Kosher salt and fresh black pepper are best.
• onion– Feel free to use leeks.
• Goat cheese – Shredded feta cheese or shredded Parmesan cheese are great substitutes.

How to Make Mushroom Frittata

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

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

• Pour in eggs. Slowly pour the whisked egg mixture into the skillet. Don't stir it at all. Let mixture sit in hot skillet for 4 minutes.
• Bake it. Sprinkle green onions and goat cheese on top. Transfer skillet to oven. Bake for 10-12 minutes or until frittata is set. Gently shake the skillet and it's ready when the center stops wobbling.
• Serve. Remove from oven and allow to cool for 10 minutes. Slice, serve, and enjoy!

changing ideas

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

Tips for the perfect frittata

You can make this tender mushroom frittata on the stove if you want!

• go lower. Don't turn the heat up too high thinking the eggs will cook faster. All you have to do is sear the bottom and sides before the center has a chance to cook.
• Don't touch it. Once you add the eggs to the skillet, do not touch them or move them. Leaving them alone is the only way to ensure a super silky, smooth inside of your frittata.
• Make mini frittatas. Grease a muffin pan with cooking spray. Pour mixture into each cavity until 3/4 of a second full. Bake at 350 degrees F for 15-20 minutes or until eggs are set.
• Stir in more air. When whisking in the eggs, milk, and Dijon, the more air you stir into the eggs, the fluffier the frittata will be. You can do this by using the whisk to give greater movement through the mixture.
• Skip the oven. If you don't want to start the oven, cook the frittata on the stove and cover after 4 minutes. Cook for another 10-15 minutes. The remaining steam will help the center cook until no longer jiggly.

Food recommendations

This easy mushroom frittata is perfect for brunch with some veggies on the side. i love it and mine Cucumber Tomato Feta Salad or Easy Arugula Salad. Other ideas include mine Bacon and Green Beans Bunches or Air Fryer Green Beans. If you like asparagus, come to mine Ham-wrapped asparagus.

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

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

More Mushroom Recipes

print