This mushroom frittata is packed with savory flavor and made with just a few simple ingredients. It's ready in 50 minutes, and the leftovers are delicious warm or cold.
This mushroom frittata is wonderfully flavorful and surprisingly easy to make. The combination of earthy mushrooms, savory Parmesan, and fresh scallions is simple but so delicious. Even my kids, who don't usually like mushrooms, enjoy this recipe.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sliced mushrooms: I use baby Bella or white mushrooms.
- Sour cream: Adds creaminess and flavor. Plain whole-milk Greek yogurt is a good substitute.
- To season: Salt, pepper, and dried thyme. Sometimes, I add a generous pinch of garlic powder.
- Chopped scallions: Add flavor and color.
- Grated Parmesan cheese: It's best to use finely grated cheese and not coarsely shredded.
Variations
One of the best things about frittatas is how customizable they are. Here are a few ideas:
- Customize the herbs. Fresh parsley or chives make a great garnish, while dried rosemary or oregano can replace the dried thyme for a different flavor profile.
- Add extra vegetables. Sautéed spinach, bell peppers, or zucchini pair well with the mushrooms. You can add up to ½ cup. Be sure to cook off any excess moisture first.
- Make it heartier. Stir in ½ cup of cooked crumbled sausage, diced ham, or shredded rotisserie chicken for extra protein.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Your first step is to sauté the mushrooms. You'll 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 on top.
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
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Delicious, easy (like all your recipes it seems), perfect for a light dinner with a side salad. Love the leftovers for breakfast.Recipe Tips
- 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 rimmed baking sheet lined with foil to catch any drips.
- Unless they are very dirty, wipe the mushrooms clean with a damp paper towel instead of rinsing them under running water to help them brown better.
- Don't overbake the frittata. Remove it from the oven when the center is just set. It will continue to cook slightly as it rests. The photo below shows the inside of the frittata, and as you can see, it's nice and moist, not too dry.
Recipe FAQs
Yes. Shiitake mushrooms will make the frittata extra flavorful. Make sure to cook them thoroughly and remove their stems, which are quite fibrous.
Yes. We cook the mushrooms before adding them to the frittata 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 a pie dish in the oven. I heat the pie dish in the oven while it preheats to ensure the frittata browns 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 paired with 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 preheat.
- 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.2 tablespoons olive oil, 16 ounces button mushrooms
- Beat the eggs with the sour cream, salt, pepper, and thyme. Add the scallions and cheese, mixing them in with a spatula.8 large eggs, ¼ cup sour cream, ¼ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon dried thyme, ½ cup scallions, ½ cup parmesan cheese
- 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.Olive oil spray
- Return the baking dish to the oven. Bake the frittata until its edges are browned, 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
- Seasonings, especially salt, are just guidelines. Please adjust to taste.
- 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 products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. 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.
Lori says
Winner, winner, chicken dinner. I had 24 oz of fresh white mushrooms I had to use up. I substituted the Parmesan with shredded cheese I had to use too.
Vered DeLeeuw says
Glad you liked it, Lori! Thanks so much for the review.
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.