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Mushroom Frittata in pan.
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5 from 26 votes

Mushroom Frittata

This Mushroom Frittata is a fun breakfast/brunch recipe that is made with eggs, mushrooms and kale - it's vegetarian, hearty and easily customizable
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 234kcal
Author Yumna Jawad


  • 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


  • 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.


Storage: Store any leftovers in an airtight container. They will last about 4-5
Substitutes: For best results, follow the recipe as is. However, here are common substitutes:
  • Switch the whole eggs for egg whites. 
  • Switch out the vegetables depending on what you have on hand


Calories: 234kcal | Carbohydrates: 6g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 590mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2398IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 2mg