This very flavorful mushroom frittata is keto and low-carb, gluten-free, and made with just a few simple ingredients.
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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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.
Greek yogurt: You can also use sour cream.
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.
How to make a mushroom frittata
It’s easy! Scroll down to the recipe card for the details. These are the basic steps:
Cook the mushrooms in olive oil, then mix them with eggs, yogurt (or sour cream), cheese and spices.
Transfer the mixture to a greased pie plate and bake until set and puffed.
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 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. 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.
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.
How to serve 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 satisfying and colorful meatless meal.
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
If you ever have extra egg whites (say, after making chocolate custard), try this delicious egg white frittata. It’s so light and fluffy! And this spinach frittata is super flavorful and very easy to make.
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- 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.