Description
Indulge in a sumptuous Mushroom Frittata that brings together fluffy eggs and earthy mushrooms for a breakfast experience like no other. This simple yet elegant dish is perfect for brunch gatherings or a cozy weekday morning. With its golden-brown edges and rich flavors, this frittata will quickly become a favorite in your home.
Ingredients
Scale
- 6 large fresh eggs
- 1 cup sliced button mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In an oven-safe skillet, heat olive oil over medium heat.
- Sauté the diced onion until translucent (about 5 minutes).
- Add minced garlic and sliced mushrooms; cook until mushrooms soften.
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until puffed and lightly golden.
- Allow to cool slightly before slicing into wedges.
- Serve warm or at room temperature.
Notes
- Use fresh ingredients for enhanced flavor and texture.
- Experiment with different mushroom varieties like button or cremini.
- Ensure your pan is well-oiled to prevent sticking.
- Whisk eggs thoroughly to incorporate air for fluffiness.
- Keep an eye on cooking time to avoid a rubbery texture.
- This frittata is great for meal prep and can be made a day in advance.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Reheat leftovers in the microwave or gently on a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (approx. 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg