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Delicious homemade Mushroom Frittata with fresh herbs and cheese

Mushroom Frittata

A delicious and easy-to-make mushroom frittata, perfect for brunch or a light dinner, packed with flavor and versatility.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup mushrooms, sliced button or cremini work great
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped any color you prefer
  • 1/2 cup milk dairy or non-dairy
  • 2 tablespoons olive oil
  • 1/2 cup shredded cheese optional for an extra gooey texture
  • Salt and pepper to taste
Optional Garnish
  • Fresh herbs for garnish like parsley or chives

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat.
  3. Sauté the chopped onions and bell peppers for about 5 minutes, or until softened.
  4. Add the sliced mushrooms and cook until they're browned and tender, roughly 3-4 minutes.
  5. In a separate bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth.
  6. Pour the egg mixture over the sautéed vegetables in the skillet.
  7. Allow it to cook on the stovetop for a few minutes, until the edges begin to set.
  8. If you’re opting for cheese, sprinkle it on top now.
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is fully set and has a slight golden hue.
  10. Once baked, remove from the oven and let it cool for a bit. Garnish with fresh herbs before serving.
  11. Slice into wedges, and enjoy warm or at room temperature.

Notes

This frittata can be customized with leftover veggies like spinach or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual slices for longer storage.