Mushroom Frittata
There’s something incredibly satisfying about whipping up a Mushroom Frittata in your own kitchen. With its rich, savory flavors and fluffy texture, this dish is perfect for breakfast, brunch, or even a light dinner. Packed with earthy mushrooms, vibrant kale, and a hint of garlic, it’s a delightful way to incorporate vegetables into your meal. Whether you’re feeding a crowd or just treating yourself, this frittata is sure to impress. Let’s dive into why this Mushroom Frittata will become a staple in your kitchen.
Why You’ll Keep Making It
The Mushroom Frittata is a versatile dish that you can customize based on your taste preferences and what you have on hand. It comes together in just one pan, making clean-up a breeze. The combination of eggs, vegetables, and cheese creates a hearty meal that will keep you satisfied without feeling heavy. Plus, it’s a fantastic way to use up leftover veggies, making it an economical and eco-friendly choice. Whether served warm or at room temperature, this frittata is delicious any time of day!
Ingredient Checklist
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 shallot, thinly sliced
- 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1 cup kale leaves, packed and destemmed
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish
Toolbox for This Recipe
- Oven-safe skillet: Ideal for transitioning from stovetop to oven.
- Mixing bowl: For whisking the eggs and mixing the ingredients.
- Spatula: To stir and serve the frittata.
- Knife and cutting board: For slicing vegetables.
Mushroom Frittata — Do This Next
Step 1: Sauté the Vegetables
In an oven-safe skillet, melt the butter over medium heat. Add the sliced mushrooms and shallots, cooking until the mushrooms are browned and the shallots are translucent, about 5-7 minutes. Stir in the dried thyme and minced garlic, cooking for an additional minute until fragrant.
Step 2: Add the Kale
Add the kale leaves to the skillet, stirring until they wilt down, which should take about 2-3 minutes. This will add a splash of color and a wealth of nutrients to your frittata.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, sea salt, and ground black pepper until well combined. Make sure the mixture is fluffy and airy to achieve that light texture.
Step 4: Combine and Cook
Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring the vegetables are evenly distributed. Cook on the stovetop without stirring for about 5 minutes until the edges begin to set.
Step 5: Bake the Frittata
Preheat your oven to 375°F (190°C). Once the edges of the frittata are set, sprinkle the grated Parmesan cheese on top and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and the center is set.
Step 6: Garnish and Serve
Once out of the oven, let the frittata cool for a couple of minutes. Garnish with chopped parsley before slicing into wedges. Serve warm or at room temperature, and enjoy the delightful flavors!
Seasonal Adaptations
- Spring: Add fresh asparagus and peas for a vibrant twist.
- Summer: Incorporate zucchini and cherry tomatoes for a refreshing flavor.
- Fall: Substitute mushrooms with roasted sweet potatoes and add a sprinkle of nutmeg.
- Winter: Use hearty greens like Swiss chard or spinach in place of kale.
Avoid These Traps
- Overcooking: Keep an eye on your frittata while it bakes to prevent dryness.
- Underseasoning: Don’t skip the salt and pepper; they enhance the flavors of your ingredients.
- Too much liquid: Ensure your vegetables are well-drained to avoid a soggy frittata.
- Skipping the cheese: The cheese adds flavor and creaminess; don’t leave it out!
Prep Ahead & Store
You can prepare the Mushroom Frittata ahead of time! Cook it fully, then let it cool before storing it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave. If you want to make it even easier, you can chop and sauté the vegetables the night before, just combine them with the egg mixture in the morning and bake!
Handy Q&A
Can I make a Mushroom Frittata without dairy?
Absolutely! You can substitute the milk with any non-dairy milk, such as almond milk or oat milk, and use a dairy-free cheese alternative if desired.
How do I know when the frittata is done baking?
The frittata is done when it’s puffed up and the center is set. You can insert a toothpick in the center; if it comes out clean, it’s ready!
Can I freeze leftovers?
Yes, you can freeze the frittata! Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What can I serve with a Mushroom Frittata?
A fresh green salad, some crusty bread, or even roasted potatoes make excellent accompaniments to a Mushroom Frittata. You can also add a dollop of your favorite hot sauce for some extra kick!
Quick Weeknight Wins
The Last Word
A Mushroom Frittata is not just a meal; it’s an experience. The combination of sautéed mushrooms, kale, and the fluffy egg base creates a dish that’s both nourishing and satisfying. It’s a delightful way to start your day or a lovely addition to any gathering. The best part? You can customize it to fit your personal tastes or seasonal ingredients. So go ahead, gather your ingredients, and let the aroma of this delicious Mushroom Frittata fill your kitchen. You won’t regret it!
Mushroom Frittata
Ingredients
Equipment
Method
- In an oven-safe skillet, melt the butter over medium heat. Add the sliced mushrooms and shallots, cooking until the mushrooms are browned and the shallots are translucent, about 5-7 minutes. Stir in the dried thyme and minced garlic, cooking for an additional minute until fragrant.
- Add the kale leaves to the skillet, stirring until they wilt down, which should take about 2-3 minutes.
- In a mixing bowl, whisk together the eggs, milk, sea salt, and ground black pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring the vegetables are evenly distributed. Cook on the stovetop without stirring for about 5 minutes until the edges begin to set.
- Preheat your oven to 375°F (190°C). Once the edges of the frittata are set, sprinkle the grated Parmesan cheese on top and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed and the center is set.
- Once out of the oven, let the frittata cool for a couple of minutes. Garnish with chopped parsley before slicing into wedges. Serve warm or at room temperature.
Notes
- Feel free to customize with seasonal vegetables.
- Leftovers can be stored in an airtight container for up to 3 days.
- This frittata can be frozen for up to 2 months; wrap individual slices for convenience.
