This very flavorful mushroom frittata is also very healthy. It is low carb, gluten free, and made with just a few wholesome ingredients.
This very flavorful mushroom frittata is also very healthy. Mushrooms are very healthy, and the remaining ingredients in this low carb and gluten free mushroom frittata are simple and wholesome.
I bake this mushroom frittata in the oven, in a pie dish. I do heat up the pie dish in the preheating oven, to ensure the frittata is browned nicely on the bottom.
This mushroom frittata is perfect for brunch, especially because you can prepare it in advance and reheat. It also makes a great meatless dinner, when accompanied by steamed veggies or a tossed salad.
Gently reheat leftovers in a low oven or in the microwave. I’ll give you an insider tip though: leftover are excellent cold. I’ve been known to sneak a slice, straight out of the fridge. 🙂
- 1 tablespoon olive oil
- 16 oz button mushrooms, sliced
- 8 large eggs
- 1/4 cup plain Greek yogurt or 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 grated Parmesan cheese
- Olive oil spray
- Preheat oven to 400 degrees F. Place a 9-inch pie dish in the oven to warm it up.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Cook the mushrooms until browned and tender and all liquids have evaporated, about 10 minutes.
- Beat the eggs with the yogurt, salt, pepper and thyme. Add the scallions and the cheese, mixing them in with a spatula.
- Remove the warm pie dish from the oven using oven mitts, and spray it with olive oil spray (or brush with olive oil). Transfer the mushrooms to the baking dish. Pour the egg mixture on top.
- Return the baking dish to the oven and bake until edges are brown, frittata is golden brown and puffy, and a knife inserted in center comes out clean, about 30 minutes.
- Allow to cool 10 minutes, then slice into eight triangles and serve.