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Mushroom Mozzarella Frittata garnished and sliced on a plate

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 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.

Notes

Cool completely before refrigerating in an airtight container for up to 3 days. For a lighter version, replace whole milk with 2% or almond milk.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 5gProtein: 18gFat: 18gSaturated Fat: 10gSodium: 300mgSugar: 1g
Keyword Brunch, Eggs, Frittata, Mushrooms, Savory
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