Mushroom Frittata recipe with step by step photos and video. Frittata is a classic Italia egg-dish similar to thick omelette prepared along with some additional vegetables, herbs and cheese.
Mushroom Frittata is perfect for any meal from breakfast to dinner, they're easy to make and delicious.
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About this recipe
Frittata is an savory egg bake dish filled with yummy vegetables, herbs, and a bit of cheese. You can make frittatas with whatever vegetables on hand . I have tried a whole bunch of various combinations over the years and everything taste so good.
Of all the tried and tested combination mushroom frittata's are one I love the most. It's simple to make and can serve for any quick meal . It takes maximum 30 minutes to put up this dish from scratch.
Traditionally , Frittatas are baked but you can make it either in an oven or on stove top. This post shares stove top method but alternatively you can bake it.
Difference between Omelette and Frittata is , Omelette are thin where as frittata are thick and similar to crustless quiche.
Other similar recipe on this site which I love the most is Spanish Omelette ( Tortilla de Patata) and my low calorie verison of Oats omelette .
Ingredients
Find the ingredients used in this recipe.
- Produce : Mushrooms, onions, garlic, green chillies and herbs
- Dairy : Milk , Butter , Cheese
- Refrigerated : Eggs
- Oil
- Spices : Italian seasoning , pepper and salt .
See recipe card for actual measurements.
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How to make Mushroom Frittata
Heat butter and oil in a non-stick or an iron skillet.
Add in chopped garlic, green chillies and onions.
Sauté till onions turns translucent.
Now add in sliced in mushrooms and sauté for 2 minutes.
Add pinch of salt and pepper powder to taste, mix well.
Into a bowl break open 6 whole eggs, add ¼ cup of milk, pinch of salt and pepper powder to taste. Though milk is optional, adding milk makes frittata fluffy.
Whisk everything well together.
Pour over the prepared mushroom and mix well gently with cooked mushrooms.
Grate 25grams of processed cheese.
Sprinkle Italian seasoning and fresh cilantro.
Cover lid and cook on medium heat until base turns firms. Cooking time depends on depth of the pan. (Alternatively , If baking ,preheat oven to 400°F and place the iron skillet in preheated oven to bake for 15-20 minutes until eggs are firm at bottom and set at top)
After 8-10 minutes, remove lid and check if the base is firm. Turn off stove.
Loosen the edges, cover the pan with plate and turn upside down.
Now slide the other side of the egg into pan.
Turn on the stove, keep on simmer and cook for 2 minutes.
Remove frittata from pan, cut into wedges and serve alongside with bread toast.
Variations
You can change this recipe to better suit your taste . Check these variations which you may love to do.
- Milk - adding milk makes a fluffy frittata but if you don't like to add , then feel free to skip.
- Spicy - adding green chilies are optional instead you can add chili flakes for seasoning.
- Cheese - add cheedar chesse or mozzarella chesse . Any processed hard cheese works well for this recipe.
- Vegetables - add some baby spinach along with mushroom to make it more nutritious. Or else you can even add any vegetables in hand to make frittata.
Tips
- Before pouring in the eggs , spread veggies evenly throughout the pan - Once you pour the egg mixture in, don’t move the vegetables around much (or you’d end up with scrambled eggs!) . Make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
- Always maintain a ratio of about ¼ cup of any vegetables for every 1 large egg , so that you can get veggies in every bite.
- If making on a stove top , you can use any non-stick ware or iron skillet . But if you go for baking , iron skillet or casserole can be used.
Recipe
Mushroom Frittata
Ingredients
- 200 grams button mushrooms - sliced
- 1 medium size onion chopped - about ½ cup
- 3 garlic cloves - finely chopped, about 1 tbsp
- 1 green chili - finely chopped, about 1tsp, optional
- 2 tablespoon cilantro or Italian Parsley - chopped
- 6 no’s whole eggs
- ¼ cup milk - optional
- 25 grams processed cheese
- 1.5 tablespoon butter
- 1 teaspoon of cooking oil
- 1 teaspoon of Black pepper powder or as required to taste
- Italian Seasoning to taste
- Salt to taste
Instructions
- Heat butter and oil in a non-stick or an iron skillet.
- Add in chopped garlic, green chillies and onions.
- Sauté till onions turns translucent.
- Now add in sliced in mushrooms and sauté for 2 minutes.
- Add pinch of salt and pepper powder to taste, mix well.
- Into a bowl break open 6 whole eggs, add ¼ cup of milk, pinch of salt and pepper powder to taste. Though milk is optional, adding milk makes frittata fluffy.
- Whisk everything well together.
- Pour over the prepared mushroom and mix well gently with cooked mushrooms.
- Grate 25grams of processed cheese.
- Sprinkle Italian seasoning and fresh cilantro.
- Cover lid and cook on medium heat until base turns firms. Cooking time depends on depth of the pan. . (Alternatively , If baking ,preheat oven to 400°F and place the iron skillet in preheated oven to bake for 15-20 minutes until eggs are firm at bottom and set at top)
- After 8-10 minutes, remove lid and check if the base is firm. Turn off stove
- Loosen the edges, cover the pan with plate and turn upside down.
- Now slide the other side of the egg into pan.
- Turn on the stove, keep on simmer and cook for 2 minutes.
- Remove frittata from pan, cut into wedges and serve alongside with bread toast.
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