This flavorful mushroom frittata is made with just a few simple ingredients. It's ready in about 50 minutes, and the leftovers taste great reheated or cold.
This frittata is so wonderfully flavorful! Even the kids, who normally don't respond to mushrooms too enthusiastically, like it. I also like that it's so easy to make. Yes, you have to go through the extra step of cooking the mushrooms before adding them to the egg mixture. But even with this extra step, I consider this an easy recipe.
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.
- Olive oil: I love the flavor of this oil! You can use butter instead if you wish.
- Sliced mushrooms: I use baby Bella or white mushrooms.
- Sour cream: Adds creaminess and flavor to the frittata.
- To season: Salt, pepper, and dried thyme.
- Chopped scallions: They add flavor and color to the frittata.
- Grated Parmesan cheese: It's best to use finely grated cheese and not coarsely shredded.
Variations
- You can use plain whole-milk Greek yogurt as a substitute for sour cream.
- Cook the mushrooms in avocado oil, butter, or ghee.
- Use dried oregano instead of thyme.
- Add ¼ teaspoon of garlic powder.
- Replace the scallions with thinly sliced red onions or with sautéed onions.
Instructions
Scroll down to the recipe card for the detailed instructions. Here's an overview of the steps for making this mushroom frittata.
Your first step is to cook the mushrooms in olive oil. You want to cook them until they have released their water, the water has evaporated, and the mushrooms are browned, as shown in the photo below.
When the mushrooms are cooked, add them to a preheated and greased pie plate. Pour a mixture of eggs, sour cream, cheese, and spices over the mushrooms.
Bake the frittata until set and puffed. This should take about 20 minutes in a preheated 400°F oven. Let it cool for 10 minutes before slicing and serving.
Delicious, easy (like all your recipes it seems), perfect for a light dinner with a side salad. Love the leftovers for breakfast.
Helen
Read more comments
Delicious, easy (like all your recipes it seems), perfect for a light dinner with a side salad. Love the leftovers for breakfast.Recipe Tip
When you add the ingredients to the pie plate, the mixture will reach quite high in the pan, so make sure to grease the bottom and sides all the way to the top. It's also a good idea to place the pie plate on a foil-lined large baking sheet to catch any drips.
Recipe FAQs
Yes. Shiitake mushrooms will make the frittata extra flavorful. Make sure to cook them thoroughly and remove their stems.
Yes. The reason we cook the mushrooms before adding them to the frittata is to remove their liquid. Otherwise, that liquid would be released into the frittata as it bakes.
Yes, if it's well-seasoned. Personally, instead of using a cast-iron skillet, I bake this frittata in the oven in a pie dish. I heat the pie dish in the preheating oven to ensure the frittata is browned nicely on the bottom.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. Or enjoy them cold! I've been known to sneak a slice straight out of the fridge. You can also slice the cooled frittata and freeze the slices in a single layer in freezer bags for up to three months
Serving Suggestions
This delicious frittata is perfect for brunch, especially because you can make it in advance and reheat it. I like to make a brunch spread that includes this frittata, oven bacon, and keto biscuits.
Mushroom frittata also makes a great meatless dinner when accompanied by a simple side dish such as steamed broccoli, arugula salad, or tomato salad.
Recipe Card
Mushroom Frittata with Parmesan
Video
Ingredients
- 2 tablespoons olive oil
- 16 ounces button mushrooms - sliced
- 8 large eggs
- ¼ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ cup scallions - green parts, chopped
- ½ cup parmesan cheese - grated
- Olive oil spray
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
- When you add the ingredients to the pie plate, the mixture will reach quite high in the pan, so make sure to grease the bottom and sides all the way to the top. It's also a good idea to place the pie plate on a large baking sheet to catch any drips.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. Or enjoy them cold! I've been known to sneak a slice straight out of the fridge. You can also slice the cooled frittata and freeze the slices in a single layer in freezer bags for up to three months
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kristina Ronneberg says
Family loved this. Will def make again
Vered DeLeeuw says
Wonderful, Kristina! I'm glad your family enjoyed this frittata.
Helen says
Delicious, easy (like all your recipes it seems), perfect for a light dinner with a side salad. Love the leftovers for breakfast.
Vered DeLeeuw says
Yay! Glad you enjoyed this frittata, Helen!
Kathy says
Easy to make-I liked it but did not love it. It was worth making one time. The egg 'really' sticks after baking in the pan even with oil. REALLY coat it. Thanks for the recipe!! 🙂
Ute says
If I don't eat dairy, do you have any substitution suggestions for the sour cream?
Vered DeLeeuw says
Hi!
You could try a dairy-free sour cream substitute like this one. However, I only tested this recipe with real sour cream.
Vicky says
This was delicious. I didn’t have scallions so I used a small onion that I sautéed. I also had leftover shredded zucchini I sautéed and added. I used blue cheese instead of Parmesan. Nice when you can use what you have.
Vered DeLeeuw says
I'm so glad you enjoyed this frittata, Vicky! I love your additions/substitutions.