Mushroom Frittata: the easy, healthy breakfast recipe

Frittatas are the unspoken heroes of the breakfast or brunch table. They’re easy to make, easy to modify as you can add whatever ingredients you have on hand. Moreover, they’re healthy and delicious too!

This mushroom frittata is light and fluffy, with pops of mushrooms in between. Low-carb and gluten-free, it’s perfect for those individuals who feel that cereal just won’t cut it, or for those who are following a high-protein diet. This Mushroom Frittata is high in protein,vitamins, minerals, and antioxidant. This frittata is a nutrition powerhouse—the perfect way to start your day! With a few ingredients, simply add the egg mixture over mushrooms, let it cook and it's done. Serve it hot, cold or at room temperature. You can even customize your mushroom frittata as you want by adding your favorite ingredients.

Is Mushroom Frittata healthy?

Yes! If you’re looking to change up your breakfast routine with something healthier than sugar cereals, then look no further. This Mushroom Frittata is high in protein (thanks to the eggs and cheese), and low in carbs. The mushrooms add a lot if vitamins (like vitamin D), minerals, and antioxidants.

Mushroom Frittata Ingredients

Eggs – use large ones.

Mushrooms – you can use your favorite kind of mushrooms. Baby Bella or white mushrooms are perfect for this recipe. Cremini, shitake and oyster mushrooms also work well.

Oil – use olive oil for best results.

Salt and pepper – for seasoning.

Parsley and parmesan cheese – add a tasty flavor to the frittata.

Tips for making Easy Mushroom Frittata

You can precook the mushrooms if you want added flavor. Simply sauté them in a little butter until they’re golden brown and all moisture is removed.

To make the mushrooms frittatas light and fluffy, make sure to whisk the eggs until foamy. If you want to make them really puffy, you can separate the eggs, and whisk the whites until peaks form. Mix the egg whites back into the rest of the ingredients and proceed with the recipe.

If you have a microwave frittata maker, you can make this frittata in the microwave. Cook the mushrooms beforehand and add to the frittata maker mold. Add the egg mixture. Microwave on high (uncovered) for 50 seconds, or until set.

Mushroom Frittata Variations

You can add your favorite ingredients to this mushroom frittata. Try adding sautéed spinach, crispy bacon, ham, potatoes or tomatoes.

You can even add a tablespoon of Greek yogurt to make it even moister on the inside.

For a tastier version, add a melting cheese such as Gruyère cheese.

What to serve with Mushroom Frittata

Since this is a recipe to be enjoyed at breakfast or brunch, it is best to serve the mushroom frittata with a light salad with cucumbers, or simply tossed.

How to store Mushroom Frittata

Frittatas can be stored in the refrigerator for up to 5 days. Make sure to store them in an airtight container so that they do not absorb any odors in your fridge.

If you’re always in the rush in the mornings, you can make a big batch of mushroom frittatas and freeze them. Allow to cool, and wrap tightly in plastic wrap or airtight Ziploc bags. Store in the freezer for up to 3 months. When you reheat them, don’t heat it up too quickly as the eggs might split. You can reheat the mushroom frittata in the microwave (50% heat), oven, or stovetop.

How to make Mushroom Frittata

Slice the mushrooms in half from top to bottom.

Put oil in a pan and turn each mushroom upside down, place them around the pan neatly.

In a small mixing bowl, add the eggs, salt, pepper, and grated Parmesan cheese. Mix well.

Pour over the mushrooms in the pan.

Sprinkle more cheese on top. Add parsley leaves and cover.

Cook until the Mushroom Frittata is cooked through.

Serve and enjoy!