Mushroom Frittata Recipe
User Reviews
5.0
3 reviews
Excellent
Mushroom Frittata Recipe
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This spinach mushroom frittata is a delicious and easy breakfast that will make your busy mornings feel luxurious!
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Ingredients
- 12 large eggs 1 carton
- ½ cup milk
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 1 shallot finely chopped
- 2 cloves garlic minced
- 2 prigs fresh thyme
- 8 ounces cremini mushrooms sliced
- 2 cups fresh spinach
- 1 cup shredded gruyere cheese
- grated Parmesan cheese optional, for topping
Instructions
- Preheat oven to 425°F.
- Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.
- Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.
- Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.
- Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.
- Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes.
- Transfer the mushroom mixture to a plate or bowl.
- Heat another tablespoon of oil in the skillet and swirl it around until it covers the bottom of the pan.
- Pour the egg mixture into the pan.
- Add in the mushroom and spinach mixture in an even layer over the eggs.
- Sprinkle gruyère cheese over the top.
- Transfer the skillet to the oven, and bake for 15 minutes, until the eggs have just set.
- Top with additional fresh thyme and grated Parmesan cheese.
Notes
- Substitutions:
- Tips:
- Storage: Store mushroom frittata in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- You can use boxed egg whites or a vegan egg substitute in place of the eggs.
- Feel free to use whatever milk you like, such as skim, 2%, whole, or plant-based.
- You can use butter in place of the olive oil.
- You can use rosemary or tarragon in place of the thyme.
- Feel free to use your favorite variety of mushrooms.
- You can use Swiss cheese in place of the gruyère.
- I recommend using a cast-iron skillet for the most even cooking.
- Take care not to burn the shallot or garlic; this could lead to a bitter-tasting frittata.
- Bake only until the eggs have just set; otherwise, the eggs may end up rubbery.
- Nutritional information does not include optional ingredients.
Nutrition Information
Show Details
Serving
1slice
Calories
214kcal
(11%)
Carbohydrates
4g
(1%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
266mg
(89%)
Sodium
516mg
(22%)
Potassium
312mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1253IU
(25%)
Vitamin C
3mg
(3%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 214kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 266mg | 89% |
| Sodium | 516mg | 22% |
| Potassium | 312mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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