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Wild Mushroom Frittata

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A savory Wild Mushroom Frittata filled with golden mushrooms, shallots, fresh herbs, creamy eggs, and melted cheese. This versatile one-skillet dish is perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 10 large eggs
  • 12 ounces mixed wild mushrooms, sliced or torn into bite-sized pieces
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup heavy cream or whole milk
  • 3/4 cup shredded Gruyère, grated Parmesan, or crumbled goat cheese
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus more for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a 10-inch oven-safe skillet.
  2. Clean the mushrooms and slice or tear larger varieties into bite-sized pieces.
  3. Heat the olive oil and butter in the skillet over medium-high heat. Add the mushrooms and spread them into an even layer.
  4. Cook the mushrooms for 6 to 8 minutes, stirring occasionally, until their released moisture evaporates and they become golden around the edges.
  5. Add the shallot and cook for 2 to 3 minutes. Stir in the garlic and thyme and cook briefly until fragrant.
  6. In a large bowl, whisk together the eggs, cream or milk, salt, and black pepper until evenly combined.
  7. Reduce the heat to medium-low and arrange the mushroom mixture evenly across the bottom of the skillet.
  8. Pour the egg mixture over the mushrooms and sprinkle the cheese evenly over the top. Cook on the stovetop for 2 to 3 minutes, until the edges begin to set.
  9. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the eggs are just set in the center.
  10. Remove the frittata from the oven and let it rest for about 5 minutes. Garnish with parsley, additional thyme, black pepper, or extra cheese before slicing and serving.

Notes

  • Cremini, shiitake, oyster, maitake, porcini, and chanterelle mushrooms all work well; use a mixture for more complex flavor and texture.
  • Cook the mushrooms until their excess moisture evaporates and they begin to brown to prevent a watery frittata.
  • For a spinach variation, add baby spinach during the final 1 to 2 minutes of cooking the mushrooms and cook until wilted.
  • Cooked bacon or pancetta can be added for a heartier variation.
  • Asparagus, leeks, caramelized onions, or roasted red peppers can be added, but high-moisture vegetables should be cooked before adding the eggs.
  • For a dairy-free variation, omit the cheese and replace the cream or milk with a neutral unsweetened dairy-free alternative.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Serve leftovers chilled, at room temperature, or gently reheated in the microwave or a 325°F (165°C) oven.

Nutrition

Find it online: https://thefamilycooking.com/wild-mushroom-frittata/