Mushroom Frittata with Parmesan

Mushroom frittata is served in a white baking dish.

This flavorful mushroom frittata is made with just a few simple ingredients and is so easy to make. It's ready in about 50 minutes, and the leftovers taste great!

Course Breakfast

Cuisine Italian

Prep Time 20

Cook Time 20

Rest time 10

Total Time 50

Servings slices

Calories 154kcal

Author Vered DeLeeuw

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 heat it up.
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.
Beat the eggs with the sour cream, salt, pepper, and thyme. Add the scallions and cheese, mixing them in with a spatula.
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.
Return the baking dish to the oven. Bake the frittata until its edges are brown, 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.

Video

Notes

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