Mushroom Frittata Recipe - Easy Chicken Recipes (2024)

What’s the difference between a quiche and a frittata?

Quiches are typically baked in a crust, whereas a frittata does not have a crust. As such, quiches often include more dairy, while frittatas are more egg-forward. Quiches are also solely baked in the oven, whereas frittatas start on the stovetop and are finished in the oven.

What’s the difference between a frittata and an omelet?

A frittata is cooked slowly over low heat, while an omelet is cooked quickly over higher heat. Furthermore, omelets are served hot and frittatas are often served at room temperature.

Can I turn a mushroom frittata into egg cups?

Yes. Follow the recipe through step 8, then pour the eggs over the cooked mushrooms. Pour the mixture into a 12-count muffin tin and bake in a 350°F oven for about 20-25 minutes.

Should I serve a frittata warm or cold?

While you certainly can serve a frittata warm, it is more traditional to serve it chilled or at room temperature.

• ▢ 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 sprigs fresh thyme
• ▢ 8 ounces cremini mushrooms sliced
• ▢ 2 cups fresh spinach
• ▢ 1 cup shredded gruyère cheese
• ▢ Grated Parmesan cheese optional, for topping

• Preheat oven to 425°F.

• Whisk the eggs, milk, ½ teaspoon salt, and pepper in a large bowl.

  12 large eggs, ½ cup milk, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper

• Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat.

  2 tablespoons olive oil

• Add in the shallot and ¼ teaspoon salt, and sauté until softened, about 3-4 minutes.

  1 shallot

• Stir in the garlic and thyme leaves and cook until fragrant, about 1 minute.

  2 cloves garlic, 2 sprigs fresh thyme

• Add in the mushrooms and ¼ teaspoon salt, and cook until softened and the excess liquid has been evaporated, about 3-5 minutes.

  8 ounces cremini mushrooms

• Stir in the spinach and cook until wilted, about 3 minutes.

  2 cups fresh spinach

• 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.

  1 cup shredded gruyère cheese

• 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.

  Grated Parmesan cheese

• 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.

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.

Nutrition Facts

Mushroom Frittata Recipe

Amount Per Serving (1 slice)

Calories 214Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 266mg89%

Sodium 516mg22%

Potassium 312mg9%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 15g30%

Vitamin A 1253IU25%

Vitamin C 3mg4%

Calcium 239mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.