Wild Mushroom Frittata
Experience the magic of a Wild Mushroom Frittata, where fluffy eggs meet earthy mushrooms and fresh herbs for a dish that’s perfect for any meal. This versatile recipe is ideal for breakfast, brunch, or dinner, and it’s easy enough for novice cooks to impress their guests. With a beautiful golden crust and stunning presentation, this frittata will be the star of your table!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 large eggs
- 1 cup wild mushrooms (shiitake or cremini), chopped
- 1 medium sweet onion (like Vidalia), diced
- 2 tablespoons extra virgin olive oil
- 1/4 cup crumbled feta cheese or grated Parmesan
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In an oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion until translucent.
- 3. Add the chopped wild mushrooms and cook until tender and slightly browned.
- 4. In a bowl, whisk together eggs with salt, pepper, and half of the fresh herbs.
- 5. Pour the egg mixture into the skillet over the sautéed vegetables, stirring gently to combine.
- 6. Sprinkle cheese on top and transfer the skillet to the preheated oven. Bake for 20-25 minutes until set in the center and golden brown on top.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 360mg
Keywords: Customize your frittata by adding spinach or other seasonal vegetables. For a vegan version, use chickpea flour mixed with water as an egg substitute. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.