Mushroom and Herb Frittata

Name: Mushroom and Herb Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 6 pcs egg (large); 200 g mushroom (cremini or white, cleaned and sliced); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 3 tbsp milk (whole milk); 2 tbsp parsley (fresh, finely chopped); 1 tbsp chives (fresh, finely chopped); 0.25 cup parmesan cheese (freshly grated); 0.25 tsp salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

A golden, puffed-up Italian-style egg bake loaded with sautéed mushrooms, fragrant garlic, and a generous mix of fresh herbs. Light and fluffy on the inside with a beautifully bronzed top, this frittata comes together in one skillet and makes a lovely brunch centerpiece or a quick weeknight dinner with a simple side salad.

PREP

10m

COOK

20m

SERVES

1 SLICE

228 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Preheat the oven and whisk the eggs.
1.Preheat oven to 375°F (190°C).
2.Crack 6 eggs into a mixing bowl, add milk, salt, and black pepper.
3.Whisk vigorously until the mixture is frothy and uniform, about 1 minute.
saute · ~10 min
Sauté the mushrooms and aromatics.
1.Heat olive oil in a 10-inch oven-safe skillet over medium-high heat.
2.Add chopped onion and cook until softened, about 3 minutes.
3.Add sliced mushrooms and cook until golden and all moisture has evaporated, 5 to 7 minutes.
4.Stir in minced garlic and cook until fragrant, about 30 seconds.
TIPDon't crowd the mushrooms — spread them in a single layer so they brown instead of steam.
mix · ~1 min
Combine the eggs and sautéed vegetables.
1.Pour the whisked eggs directly over the mushrooms in the hot skillet.
2.Sprinkle the chopped parsley and chives evenly over the top.
3.Gently tilt the pan to distribute the eggs without stirring.
simmer · ~5 min
Cook on the stovetop until the edges set.
Let the frittata cook undisturbed over medium-low heat for 4 to 5 minutes. Look for the edges to firm up while the center remains slightly jiggly.
TIPRun a silicone spatula around the edge to loosen the frittata — it releases cleanly from a well-oiled skillet.
bake · ~11 min
Finish in the oven and broil the top.
1.Sprinkle the grated parmesan evenly over the frittata.
2.Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the center is just set.
3.Switch the oven to broil for the final 1 to 2 minutes to get a golden, puffed top.
TIPKeep a close eye during broiling — frittatas can go from golden to burnt in under a minute.
rest · ~3 min
Rest briefly before slicing.
Remove the skillet from the oven and let the frittata rest for 3 minutes. It will continue to set as it cools slightly.
serve
Slice into wedges and serve.
Run a spatula around the edge and underneath the frittata, then slide it onto a cutting board. Cut into 4 wedges and serve warm or at room temperature.
TIPA crisp green salad with a lemon vinaigrette is the perfect fresh counterpart.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a 10-inch oven-safe skillet (cast iron or nonstick) for even cooking and easy transfer.
2
Let the mushrooms brown fully without stirring too often to develop deep, savory flavor.
3
Whisk the eggs until frothy to incorporate air, creating a lighter, fluffier frittata.
4
Cook the eggs on the stovetop until the edges are set before baking to prevent a soggy bottom.
5
Grate your own Parmesan from a block — pre-grated cheese won't melt as smoothly.
6
Let the frittata rest 3 minutes after baking so it firms up for clean, neat slices.

RECIPE VARIATIONS