It’s ready in about 50 minutes, and the leftovers taste great, whether reheated or cold. 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.
Ingredients
You’ll only need a few simple ingredients to make this 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, this one included. Sour cream: Adds creaminess and flavor to the frittata. 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.
Instructions
It’s easy to make this mushroom frittata! Scroll down to the recipe card for the details. Here’s an overview of the steps: Your first step is to cook the mushrooms in olive oil. You want to cook them until they have released their water, the water has evaporated, and the mushrooms are nice and brown: When the mushrooms are cooked, add them to a preheated and greased pie plate. Add a mixture of eggs, sour cream, cheese, and spices. Bake the frittata until set and puffed. This should take about 20 minutes in a preheated 400F oven.
Expert tip
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. You can also place the pie plate on a large baking sheet to catch any drips.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
As suggested above, you can use plain whole-milk Greek yogurt instead of sour cream.Cook the mushrooms in avocado oil, butter, or ghee.Use dried oregano instead of thyme.Replace the scallions with thinly sliced red onions.
Serving suggestions
Mushroom frittata is perfect for brunch, especially because you can prepare it in advance and reheat it. It also makes a great meatless dinner, when accompanied by steamed veggies or a tossed salad such as this arugula salad. I often serve it with a side of tomato salad. It makes for a satisfying and colorful meatless meal.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Gently reheat them 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.
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