This very flavorful mushroom frittata is also very healthy. It is low carb, gluten free, and made with just a few wholesome ingredients.
This mushroom frittata is so 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.
How to make a mushroom frittata
Scroll down to the recipe card for the details. The basics? Cook mushrooms in olive oil. Mix with eggs, yogurt (or sour cream), cheese and spices. Then bake until set and puffed. Easy!
Rather than using a cast iron skillet, 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.
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. Which 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.
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 then finish 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.
Is this a healthy recipe?
I believe it is. Mushrooms are very healthy. And the remaining ingredients in this low carb and gluten free mushroom frittata are whole-foods ingredients.
However, if you have a specific issue that requires you to minimize your consumption of saturated fat, then it’s possible that this recipe is not the best fit for you.
How to serve this mushroom frittata
It’s 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. I often serve it with a side of tomato salad. It makes for a healthy and colorful meatless dinner.
What about leftovers?
You can keep leftovers of this mushroom frittata in the fridge, in an airtight container, for up to 4 days. Gently reheat the leftovers 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.
More tasty frittatas
- 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.