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Earthy mushrooms, kale, and nutty Parmesan cheese make this rustic Mushroom Frittata a standout! While homemade quiche takes a lot of effort, a frittata comes together in just 30 minutes, making it perfect for a quick breakfast, lunch, or dinner.
This mushroom frittata is one of those back-pocket meals everyone should know how to make—because once you have the basic technique down, you can use this frittata recipe with just about any add-ins! Consider this the ultimate clean-out-your-crisper drawer recipe.
While a frittata is often compared to quiche, I think it’s really more like an open-faced omelet. The name frittata translates to fried in Italian, a nod to its cooking method. Unlike quiche, which is baked in a pastry crust, a frittata is cooked on the stovetop initially and then baked in the oven until it’s set and browned on the edges.
This particular mushroom frittata is made with sliced mushrooms, shallots, kale, and Parmesan cheese. I love this combination because it’s full of savory, earthy flavor. Mushrooms also add some umami and meatiness to the dish, making it a satisfying vegetarian meal.
why you’ll love this Mushroom Frittata Recipe
- Rustic dish with gourmet flavor: With mushrooms, kale, eggs, and thyme, this frittata somehow manages to be both simple and something that you’d find on a brunch menu at a fancy restaurant.
- Easy to whip up: This mushroom frittata recipe is surprisingly easy and quick to prepare. From oven to table in just about 30 minutes, it’s the perfect dish for those unexpected brunch guests or a last-minute weeknight dinner.
- Versatile: The beauty of this frittata is its versatility. Swap out the mushrooms for other veggies, add some more cheese, or toss in some turkey bacon for the meat eaters. It’s also versatile because you can have it any time of day—breakfast, brunch, lunch, or dinner!
- Great for leftovers: A mushroom frittata is delicious hot out of the oven, but it also makes for fantastic leftovers because it can be eaten warm or cold.
Ingredients to make a Mushroom Frittata
- Butter: While you could use olive oil, mushrooms cooked in butter are extra delicious!
- Sliced mushrooms: White mushrooms or cremini are perfect, or you can use a wild mushroom blend.
- Shallot: If you can’t find shallots, the best substitute is yellow onion.
- Dried thyme: You could use fresh if you happen to have it on hand.
- Garlic: Mince the garlic or push it through a garlic press.
- Kale: Strip the leaves from the stem, then roughly chop or tear the leaves.
- Eggs: Frittatas have a higher egg-to-milk ratio than quiche, which means the flavor is much more egg-y!
- 2% milk: I find that 2% strikes the right balance between heavier whole milk and skim.
- Salt and pepper: For seasoning.
- Parmesan: Grated Parmesan adds nutty, savory flavor—and a little goes a long way!
- Parsley: The perfect finishing touch for a pop of color and flavor.
Popular substitutions & additions
- Veggies: You truly can use whatever veggies you have on hand for making a frittata. Try spinach, chard, or arugula in place of the kale, and red bell peppers, zucchini, or broccoli instead of mushrooms.
- Cheese: You can swap the Parmesan for another type of cheese or add a second cheese to the recipe. Feta, cheddar, gruyere, or gouda would all be delicious options.
- Meat: Take this frittata to the next level by adding some cooked turkey or crumbled chicken sausage. Your favorite vegetarian sausage would also be fantastic here. Just be sure to drain any excess grease!
How to make Mushroom Frittata
- Melt the butter in an oven-safe skillet set over medium heat. Add the mushrooms, shallots, and thyme.
- Cook until the mushrooms brown, stirring occasionally.
- Add the garlic and kale to the pan. Cook until the kale wilts.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the vegetables and cook until the edges of the eggs begin to set.
- Sprinkle the Parmesan cheese on top of the mushroom frittata and transfer the skillet to the preheated oven.
- Cook until the eggs are no longer jiggly in the center and the edges are golden brown. Garnish with additional cheese, then let the frittata rest before serving.
Tips for making The best Mushroom Frittata
- Set a few mushrooms aside before adding eggs. Once you add the eggs on top of the cooked vegetables, the mushrooms will likely be buried. So save a few to add after pouring the eggs, and they will stay floated to the top after baking.
- Use a blender to whisk the eggs and milk. It’s much faster, but be careful not to over blend so it’s not too bubbly when poured into the pan from the blender.
- Don’t skip the milk or cream. This is the key ingredient that gives frittatas a fluffy texture. If you skip the milk, the mushroom frittata will be more flat and dense.
- Whisk immediately before cooking. If you whisk the eggs with milk, salt, and pepper and leave it idle for too long, the egg may become watery.
how to store & reheat Mushroom Frittata
Frittatas can be enjoyed cold or warm, so they’re excellent for meal prep. You can also let leftover mushroom frittata sit on the counter for a bit until it comes to room temperature.
how long will A Mushroom Frittata last in the fridge?
This mushroom frittata will last for 3 to 4 days in the fridge. You can transfer leftovers to an airtight container or wrap them in plastic wrap or foil.
can i freeze This Mushroom Frittata Recipe?
Yes, you can freeze this mushroom frittata for up to 3 months. Wrap it tightly with plastic wrap and foil, or place it in an airtight container or freezer bag before freezing.
Frequently asked questions
What is the difference between a frittata and an omelette?
While both dishes feature eggs as the star ingredient, there are a few key differences between the two. An omelette is typically cooked quickly over higher heat, folded in half to enclose fillings, and served immediately. A frittata, on the other hand, is cooked more slowly, with the fillings mixed into the eggs, and then finished in the oven.
Can I make this mushroom frittata ahead of time?
Absolutely! Simply prepare the frittata as directed, let it cool, and store it in the fridge for up to 3-4 days. When ready to eat, reheat it in a 325ºF oven until warmed through. (The microwave works too, but I prefer the oven for best results!)
What is the best pan for frittatas?
The best option is a cast iron skillet; not only do they go from stovetop to oven, they also conduct heat well and a seasoned cast iron pan is naturally non-stick. If you don’t have a cast iron skillet, use any skillet that is safe to place in the oven.
Whether you make it for breakfast, brunch, or dinner, this satisfying mushroom frittata is sure to please! You’ll love the combination of meaty mushrooms, hearty kale, and nutty Parmesan with creamy baked eggs. Best of all, it takes just a few minutes of hands-on time to make it!
More breakfast egg recipes:
- Shakshuka
- Sweet Potato and Eggs Bake
- Low Carb Egg Wrap
- Souffle Omelette
- Huevos Rancheros with Sweet Potatoes
- Inside Out Omelette
- Broccoli and Cheese Quiche
- Cloud Eggs
- Scrambled Eggs
- Avocado Toast with Egg
If you try this feel good Mushroom Frittata recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Mushroom Frittata recipe was originally published on March 2, 2018. The recipe has been slightly modified and the post now includes new step-by-step photos for how to make the frittata.
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Mushroom Frittata
Ingredients
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 shallot thinly sliced
- ½ teaspoon dried thyme
- 1 garlic clove minced
- 1 cup packed kale leaves destemmed
- 8 eggs
- ¼ cup 2% milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan
- Chopped parsley for garnish
Instructions
- Preheat the oven to 425°F.
- In an oven safe skillet over medium heat, melt the butter. Add the mushrooms, shallots and thyme and cook, stirring occasionally until the mushrooms brown, about 8 minutes.
- Add the garlic and kale and cook until the kale wilts, about 2 more minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the eggs on top of the vegetables and cook until the edges of the eggs begin to set.
- Sprinkle with parmesan cheese and transfer the skillet to the preheated oven. Cook until the eggs are no longer jiggly in the center and the edges are golden brown, 10-12 minutes.
- Sprinkle more parmesan cheese and allow the frittata 5 minutes to rest before slicing and serving.
Equipment
Notes
- Switch the whole eggs for egg whites.
- Switch out the vegetables depending on what you have on hand
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Great tasting and I used spinach that I had in fridge. Recommend 100%
So happy you enjoyed this, love the addition of spinach!
Delicious and filling.