Mushroom and Mozzarella Frittata, Easy Protein-Packed Breakfast

By:

Caroline

February 17, 2026

Mushroom Mozzarella Frittata garnished and sliced on a plate

A warm, savory frittata made with fluffy eggs, caramelized mushrooms, and melty mozzarella, perfect for a quick and elegant brunch.

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This warm, savory frittata is the weekday favorite you will reach for when you want something fast, satisfying, and a little bit elegant. Fluffy eggs, caramelized mushrooms, and melty mozzarella come together for a crowd-pleasing meal you can make any morning or brunch.

Serve it with light sides or a slice of toast for a complete plate, or browse these vegan sandwich ideas if guests need a plant-based option.

Why this recipe works

Eggs and milk beaten until slightly foamy give a tender, custardy texture.
Cremini mushrooms caramelize and concentrate flavor without needing extra seasoning while cooking.
Mozzarella melts for that gooey pull, while Parmesan adds a salty, savory finish.
One-skillet method keeps cleanup easy and moves straight from stovetop to oven for even cooking.

Ingredients

6 large eggs
1/2 cup whole milk, or 2%
8 oz cremini mushrooms, sliced into 1/4-inch thick pieces
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
Salt and freshly ground black pepper, to taste

Ingredient notes and substitutions

For a lighter version, swap the whole milk for 2% or unsweetened almond milk, though texture will be slightly different.
Use button mushrooms if creminis are unavailable, and swap cheddar for mozzarella if you prefer sharper flavor.
For a gluten-free meal, this recipe is naturally compliant.

Where to find specialty items

Fresh thyme is available at most grocery stores, or buy a small potted herb for ongoing use.
Whole milk and fresh mozzarella are best found in the refrigerated cheese section for optimal flavor.

You can also pair this frittata with a sweet bread for brunch, try these banana loaf bread maker tips for an easy companion.

STEP-BY-STEP

Preheat your oven to 375°F, position a rack in the center. Melt the butter in your 10-inch oven-safe skillet over medium-high heat until it is foamy and fragrant, about 1 minute.

Add the sliced mushrooms to the hot skillet, let them cook undisturbed for 3 to 4 minutes to develop golden-brown color.
- Visual cue, edges should brown and moisture will appear.
Stir and continue cooking until the mushrooms have released their liquid and started to caramelize, about 5 to 7 minutes total. Do not salt the mushrooms while cooking.
- Checkpoint, liquid should mostly evaporate and mushrooms should shrink.
Add the minced garlic and thyme, cooking for just 1 minute until aromatic.
- Tip, garlic browns fast, so watch closely.
While the mushrooms cook, whisk together the eggs, milk, salt, and pepper in a mixing bowl until well combined and slightly foamy on top.
- Visual cue, a light foam on the surface indicates enough air for a tender texture.
Pour the egg mixture directly over the cooked mushrooms in the skillet, then immediately sprinkle both cheeses evenly across the top. Let it cook on the stovetop for 2 to 3 minutes without stirring until the edges begin to set.
- Checkpoint, edges will pull away slightly from the pan.
Transfer the skillet to your preheated oven and bake for 12 to 15 minutes. The frittata is done when the center is just set and no longer jiggles, the top is lightly golden, and a knife inserted in the center comes out clean.
Remove from the oven and let it rest for 3 to 5 minutes before slicing and serving.

Process photos for key steps help a lot, aim to photograph the mushrooms when brown and the frittata when just set.

For pairing ideas and high-protein sides, consult these high-protein sandwich recipes.

TIPS & VARIATIONS

Make-ahead and storage

Cool completely before refrigerating in an airtight container for up to 3 days. Reheat slices in a skillet or microwave until warm. For freezing, wrap portions and freeze up to 1 month.

Variations

Vegetarian upgrade, add spinach and sun-dried tomatoes.
Low-carb, replace milk with heavy cream for richer texture and less water.
Dairy-free, use a dairy-free cheese and plant milk, though texture will change.
Add cooked sausage or bacon for an extra protein boost.

Serving suggestions

Serve with a crisp green salad, roasted potatoes, or a sweet loaf from this chocolate and zucchini bread guide for a balanced brunch.

Pro tips for best results

Use a 10-inch oven-safe skillet so the frittata is not too thin or too thick.
Let it rest before slicing to finish setting and avoid a wet center.
Do not overbake, it will continue to set off heat.

COMMON MISTAKES TO AVOID

Overbeating eggs, results in tough texture, whisk just until combined and slightly foamy.
Undercooking mushrooms, leads to watery frittata, allow moisture to evaporate before adding eggs.
Adding salt too early, will draw out mushroom moisture, season at the end or in the egg mix.
Using a cold skillet, prevents proper caramelization, always preheat and melt butter until foamy.
Overbaking, makes dry frittata, remove when center is just set and slightly jiggly.
Not using an oven-safe skillet, forces transfer that could spill, use a proper pan or transfer to a baking dish.
Cutting immediately, causes the frittata to fall apart, let it rest 3 to 5 minutes before slicing.

If you want a dessert-style brunch finish, try a high-protein twist on pudding with this bread and banana pudding high protein recipe.

Mushroom and Cheese Frittata

A warm, savory frittata made with fluffy eggs, caramelized mushrooms, and melty mozzarella, perfect for a quick and elegant brunch.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

Egg Mixture

6 large 6 large eggs
1/2 cup 1/2 cup whole milk, or 2% Can substitute with unsweetened almond milk for a lighter version.
Salt and freshly ground black pepper to taste Salt and freshly ground black pepper, to taste

Mushroom and Cheese

8 oz 8 oz cremini mushrooms, sliced into 1/4-inch thick pieces Button mushrooms can be used if creminis are unavailable.
1 cup 1 cup mozzarella cheese, shredded Substitute cheddar for sharper flavor.
1/4 cup 1/4 cup Parmesan cheese, grated

Cooking Ingredients

2 tablespoons 2 tablespoons butter Should be melted until foamy.
2 cloves 2 cloves garlic, minced Watch closely while cooking; garlic browns fast.
1 teaspoon 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried Available at most grocery stores.

Instructions

Preparation

Preheat your oven to 375°F, position a rack in the center.
Melt the butter in your 10-inch oven-safe skillet over medium-high heat until it is foamy and fragrant, about 1 minute.
Add the sliced mushrooms to the hot skillet, letting them cook undisturbed for 3 to 4 minutes until golden-brown.
Stir and continue cooking until the mushrooms have released their liquid and started to caramelize, about 5 to 7 minutes total.
Add the minced garlic and thyme, cooking for 1 minute until aromatic.

Cooking

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly foamy on top.
Pour the egg mixture directly over the cooked mushrooms in the skillet, then sprinkle both cheeses evenly across the top.
Let it cook on the stovetop for 2 to 3 minutes without stirring until the edges begin to set.
Transfer the skillet to your preheated oven and bake for 12 to 15 minutes, or until the center is just set and no longer jiggles.
Remove from the oven and let it rest for 3 to 5 minutes before slicing and serving.