Mushroom and Herb Frittata
A light and fluffy baked frittata packed with earthy mushrooms and fresh herbs. This simple, elegant breakfast is perfect for meal prep and comes together in under 30 minutes.
For 4 servings
Preheat oven and prepare the egg mixture.
- Preheat your oven to 400°F (200°C).
- In a large bowl, crack the eggs. Add the milk, chopped parsley, thyme leaves, salt, and pepper.
- Whisk gently until the yolks and whites are just combined. Be careful not to over-whisk.
TIPOver-whisking incorporates too much air, which can make the frittata puff up and then collapse.Sauté the mushrooms and shallot.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add the chopped shallot and cook until softened, about 2-3 minutes.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
TIPAllow the mushrooms to get some color. This browning develops a deeper, earthier flavor.Combine ingredients in the skillet.
Pour the whisked egg mixture evenly over the cooked mushrooms and shallots in the skillet. Gently stir once to distribute the ingredients.
Cook and bake the frittata.
- Let the frittata cook on the stovetop over medium-low heat for 2-3 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the center is just set and doesn't jiggle when the pan is shaken.
TIPThe frittata will continue to cook from residual heat, so pull it from the oven when the center is slightly soft to avoid a dry texture.Rest, slice, and serve.
Carefully remove the skillet from the oven. Let the frittata rest for 5 minutes before slicing into wedges and serving warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a non-stick, oven-safe skillet for easy release. A well-seasoned cast-iron skillet works beautifully.
- 2Don't have fresh herbs? You can substitute with 1 teaspoon of dried parsley and 1/2 teaspoon of dried thyme.
- 3For even cooking, make sure your mushrooms and shallots are spread in a single layer in the skillet.
- 4Frittatas are great for using up leftover cooked vegetables. Feel free to add cooked spinach, bell peppers, or zucchini.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. It's delicious cold or gently reheated.
Adapt it for your goals.
Dairy free
Replace the milk with an equal amount of unsweetened almond milk or simply use water for a lighter texture.
high proteinHigh protein
Add 1/2 cup of cooked, shredded chicken or crumbled sausage to the mushroom mixture before pouring in the eggs.
kid friendlyKid friendly
Add 1/2 cup of shredded mild cheddar or mozzarella cheese to the egg mixture for a flavor kids love.
low carbLow carb
This recipe is naturally low in carbohydrates. Serve with a side of avocado slices instead of toast to keep it keto-friendly.
Why this is on our healthy list.
High in Protein
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair and building, keeping you full and satisfied.
Rich in B Vitamins
This dish is a good source of B vitamins, particularly B12 and riboflavin, which are crucial for energy metabolism and brain function.
Source of Selenium
Mushrooms are a great source of selenium, a powerful antioxidant that helps protect the body from damage and supports a healthy immune system.
Frequently asked questions
Yes, it's a very healthy dish. It's packed with protein from eggs, vitamins and minerals from mushrooms, and healthy fats from olive oil. It's a great way to start the day with a nutrient-dense meal.