Wild Mushroom Frittata
A creamy and flavorful frittata loaded with earthy mushrooms, perfect for breakfast, lunch, or dinner.
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup mixed wild mushrooms (shiitake, cremini, and oyster), chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach (optional) Optional but adds extra nutrition.
- 1/2 cup grated cheese (like mozzarella or Parmesan) Feel free to choose your preferred cheese.
- 2 tablespoons olive oil
- to taste Salt and pepper Adjust to personal preference.
- to garnish Fresh herbs (like parsley or chives) For a bright finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3-4 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add mixed wild mushrooms and cook for 5-7 minutes, or until soft and golden. If using spinach, add it until wilted.
- In a large bowl, whisk eggs, cheese, salt, and pepper until well combined. Pour egg mixture over sautéed vegetables in the skillet.
- Allow the frittata to cook on the stovetop for 2-3 minutes until the edges be to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until fully set and lightly golden.
- Carefully remove from the oven. Let it rest for a few minutes before slicing. Garnish with fresh herbs and enjoy!
Notes
Experiment with different mushroom varieties for unique flavors. Nutritional yeast can be a great dairy-free cheese substitute. Store leftover frittata in the refrigerator for up to 3 days.