Mushroom Frittata with Parmesan
User Reviews
4.9
Mushroom Frittata with Parmesan
Description
The Mushroom Frittata with Parmesan recipe begins by browning sliced button mushrooms in olive oil until all moisture evaporates. Eggs are beaten with sour cream, salt, pepper, and dried thyme, then mixed with chopped scallions and grated Parmesan cheese. The mixture is poured into a hot, greased pie dish and baked at 400°F until golden brown, puffy, and fully set, resulting in a pleasingly tender and moist frittata that holds its shape when cooked through.
Its rich, earthy mushroom flavor melds with the saltiness and depth of Parmesan, while the scallions add freshness. The frittata offers a dense yet soft texture that slices neatly, making it convenient to serve for a casual meal or light dinner.
The frittata can be enjoyed freshly baked or refrigerated and reheated gently. Leftovers store well for several days and can even be frozen in slices, expanding its flexibility as a make-ahead meal option.
Ingredients
- 2 tablespoons olive oil
- 16 ounces button mushrooms sliced
- 8 egg large
- ¼ cup sour cream
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- ½ cup scallions green parts, chopped
- ½ cup Parmesan Cheese grated
- olive oil spray form
Instructions
- Preheat the oven to 400°F. Place a 9-inch pie dish in the oven to heat it up.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Cook the mushrooms, stirring occasionally, until browned and tender and all liquids have evaporated, about 10 minutes.
- Beat the eggs with the sour cream, salt, pepper, and thyme. Add the scallions and cheese, mixing them in with a spatula.
- Remove the warm pie dish from the oven using oven mitts. Place it on a heatproof surface and spray it with olive oil spray (or brush it with olive oil). Transfer the mushrooms to the baking dish. Pour the egg mixture on top. Gently mix.
- Return the baking dish to the oven. Bake the frittata until its edges are brown, the frittata is golden brown and puffy, and a knife inserted in its center comes out clean, about 20-25 minutes.
- Allow the frittata to cool for 10 minutes, then slice it into eight slices and serve.
Notes
- Grease the pie dish thoroughly to accommodate the high egg mixture and prevent sticking.
- Place the pie dish on a baking sheet to catch any drips during baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in the oven or microwave.
- You can freeze cooled, sliced frittata pieces for up to three months for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 154kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 240mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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