Mushroom Frittata

Name: Mushroom Frittata
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 16 oz button mushrooms (sliced); 8 large eggs; 1/4 cup sour cream; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 1/2 cup chopped scallions (green parts); 1/2 cup dry-grated Parmesan cheese; Olive oil spray

Jump to Recipe Jump to Video Print Recipe

This very flavorful mushroom frittata is keto and low-carb, gluten-free, and made with just a few simple ingredients.

It's ready in about 50 minutes, and the leftovers taste great, whether reheated or cold.

Mushroom frittata served in a white baking dish.

This frittata is so wonderfully flavorful! I make many kinds of frittatas, but this is certainly one of the best. 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 a very easy recipe.

Jump to:

Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make this mushroom frittata. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Olive oil: I love the flavor of this oil! But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.

Sliced mushrooms: I use baby Bella or white mushrooms.

Eggs: I use large eggs in most of my recipes, this one included.

Sour cream: Adds creaminess and flavor to the frittata.

Salt and pepper: I use sea salt. If using coarse kosher salt, you can increase the amount you use.

Dried thyme: Make sure it's fresh. A stale spice can easily ruin a dish!

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.

The ingredients needed to make a mushroom frittata.

Instructions

It's easy to make this mushroom frittata! Scroll down to the recipe card for the details. Here's an overview of the steps:

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 nice and brown:

Two photos showing the process for cooking mushrooms.

When the mushrooms are cooked, add them to a preheated and greased pie plate. Add a mixture of eggs, sour cream, cheese, and spices.

A photo collage showing steps 1-4 for making a mushroom frittata.

Bake the frittata until set and puffed. This should take about 20 minutes in a preheated 400F oven.

A photo collage showing steps 5-8 for making a mushroom frittata.

Expert 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.

You can also place the pie plate on a large baking sheet to catch any drips.

Frequently asked questions

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

Both are based on eggs, with the addition of a creamy dairy, cooked meats, and/or vegetables.

The main difference is that quiches are typically baked in a crust. So the filling can be a bit softer. This means you typically add more dairy (heavy cream usually) to a quiche, while in a frittata, the eggs are the stars of the show.

Another difference is that quiches are usually baked in a pie plate, while frittatas are first cooked in an oven-safe skillet, then finished in the oven.
All my quiche recipes are crustless, and some would argue that a crustless quiche (such as this excellent crustless broccoli quiche) is simply a frittata.

Looking at my own recipes, it's true that the two are very similar, especially since I tend to bake frittatas in a preheated pie plate rather than cook them in a cast-iron skillet and then finish them in the oven.

But I still find that I add more creamy dairy to crustless quiches and that frittatas are more on the eggy side (but in a good way!) and slightly less creamy.

Can I use Greek yogurt instead of sour cream?

Yes, although sour cream is better. If you opt for Greek yogurt, make sure to use plain full-fat yogurt. And please don't use regular yogurt - it's too thin.

Can I use a cast-iron skillet?

Yes, if it's well-seasoned. Personally, rather than using a cast-iron skillet, I bake this frittata in the oven, in a pie dish.

I do heat up the pie dish in the preheating oven, to ensure that the frittata is browned nicely on the bottom.

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

As suggested above, you can use plain whole-milk Greek yogurt instead of sour cream.
Cook the mushrooms in avocado oil, butter, or ghee.
Use dried oregano instead of thyme.
Replace the scallions with thinly sliced red onions.

Serving suggestions

Mushroom frittata is perfect for brunch, especially because you can prepare it in advance and reheat it. It also makes a great meatless dinner, when accompanied by steamed veggies or a tossed salad such as this arugula salad.

I often serve it with a side of tomato salad. It makes for a satisfying and colorful meatless meal.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Gently reheat them in a low oven (300F) or in the microwave on 50% power.

Leftovers are also excellent cold! I've been known to sneak a slice, straight out of the fridge.