This Cheesy Mushroom Frittata is a standout breakfast or brunch option that combines rich, savory flavors with a light, fluffy texture.
What makes it special is the balance of earthy mushrooms, fresh herbs, and gooey melted cheese, creating a dish that feels indulgent without being heavy.
Packed with high-quality protein from eggs and cheese, it supports muscle health and keeps you full for hours.
The mushrooms and scallions contribute fiber, antioxidants, and essential micronutrients, making this frittata a nutrient-dense choice.
Using moderate amounts of healthy fats from butter and cream adds creaminess and flavor without excess saturated fat.
Beyond its nutritional benefits, this recipe is quick and easy to prepare, requires minimal ingredients, and is perfect for meal prep or an effortless weeknight dinner.
It’s satisfying, versatile, and a delicious way to elevate everyday cooking.
Must-Have Tools for Perfect Results
Cast Iron Skillet (10-inch)
Perfect for even heat distribution, allowing mushrooms to brown beautifully and eggs to cook uniformly. Beyond this recipe, it’s ideal for searing, roasting, and baking a variety of meals.
Box Grater
Quickly shreds cheese to melt evenly in the frittata. A versatile kitchen tool, it’s essential for grating vegetables, zesting citrus, or preparing fresh toppings.
Medium Mixing Bowl
Essential for whisking eggs, cream, and seasonings together. Its durable design makes it perfect for mixing batters, salads, or doughs.
Spatula
Helps gently loosen the frittata edges and fold ingredients without breaking. In general, it’s indispensable for cooking, baking, and serving delicate dishes.
Oven Mitts
Protect hands when transferring hot pans to the oven or broiler. Durable mitts are a must-have for safe handling of all high-temperature cooking tasks.
Fluffy Cheesy Mushroom Frittata
Ingredients
Equipment
Method
- Preheat the Oven: Position a rack in the upper third of your oven. Preheating is essential for even cooking, so set the oven to 400°F (200°C) and allow it to come to temperature while you prepare the other ingredients. A properly preheated oven ensures the eggs cook evenly and the top of the frittata browns beautifully under broiling if desired.
- Prepare the Cheese: Using a box grater, shred 2 ounces (about 1/2 cup) of your chosen cheese—Gruyère, fontina, or low-moisture mozzarella.Shredding allows the cheese to melt evenly throughout the frittata, creating pockets of creamy, gooey flavor in every bite. Set aside in a small bowl until ready to use.
- Slice the Mushrooms: Trim the stems from 8 ounces of fresh mushrooms and slice them thinly. This step is crucial for even cooking and for releasing the mushrooms’ natural earthy flavors. Use a mix of mushrooms if desired, as combining varieties like cremini and shiitake adds depth and complexity to the dish.
- Prepare the Aromatics: Wash and slice 2 medium scallions, separating the white and green parts. The white parts will be cooked with the mushrooms, adding savory depth, while the green parts will be sprinkled on top at the end for freshness and color. Strip the leaves from 1 small bunch of fresh thyme and chop until you have roughly 1 tablespoon. Fresh herbs enhance the dish’s aroma and taste significantly.
- Whisk the Egg Mixture: In a medium mixing bowl, combine 8 large eggs, 1/2 cup of heavy cream (or milk/half-and-half), 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.Whisk vigorously until the mixture is smooth, slightly frothy, and uniform in color. This step ensures a light, airy frittata with perfectly blended flavors.
- Sauté the Mushrooms: Heat 1 tablespoon of unsalted butter in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat. Once melted and shimmering, add the sliced mushrooms and sprinkle with the remaining 1/2 teaspoon kosher salt. Spread them evenly in the pan and let them cook undisturbed for 2 minutes to allow browning. Then, toss gently and continue cooking for an additional 4–6 minutes, stirring every 2 minutes, until the mushrooms are golden-brown and release some of their liquid.
- Add Aromatics to the Pan: Add the white parts of the scallions, chopped thyme, and the remaining 1 tablespoon of butter to the skillet. Stir occasionally for about 2 minutes, until the scallions soften and begin to brown slightly, and the mixture becomes fragrant.This step builds the base of flavor that elevates the frittata.
- Assemble the Frittata: Spread the mushroom mixture into an even layer across the pan. Sprinkle the shredded cheese evenly on top. Pour the whisked egg mixture slowly over the vegetables and cheese, tilting the pan as needed to ensure the eggs spread uniformly. Finally, scatter the green parts of the scallions on top. This step ensures a balanced texture and beautiful presentation.
- Cook on the Stovetop Before Baking: Cook the assembled frittata undisturbed over medium heat for 1–2 minutes, just until the edges of the eggs begin to set. This initial stovetop cooking helps create a more cohesive structure and prevents the eggs from sliding around when transferred to the oven.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 8–10 minutes. Check for doneness by cutting a small slit in the center; if the egg mixture is still runny, continue baking for a few more minutes. The frittata should be firm yet tender, with a slightly golden top.
- Optional Broil for a Crisp Top: For a golden, slightly crisp finish, switch your oven to broil and place the frittata under the heat for 1–2 minutes. Keep a close eye to avoid burning, as broilers can brown very quickly. This step adds a delightful texture contrast to the creamy interior.
- Rest and Serve: Remove the skillet from the oven and place it on a wire rack to cool for 5 minutes. Carefully loosen the edges with a spatula, then slide the frittata onto a serving plate if desired. Slice into wedges and serve warm. This resting period helps the frittata set fully while preserving its moist, fluffy interior.
- Storage Tips: Refrigerate any leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave for a convenient, protein-packed breakfast, lunch, or dinner option.
Notes
- Use a mix of mushrooms for added depth and flavor; shiitake and cremini work beautifully with white button mushrooms.
- Fresh herbs, like thyme, elevate the flavor significantly—avoid dried herbs for this recipe.
- For a lighter version, swap heavy cream with half-and-half or whole milk.
- Make sure to preheat the oven; it ensures even cooking and a fluffy texture.
- Cast iron or oven-safe nonstick skillets are ideal for even browning and easy oven transfer.
Chef’s Secrets To Perfect Frittata
The key to a flawless frittata is balancing heat, timing, and ingredient preparation.
Start by browning the mushrooms thoroughly; this develops deep, umami-rich flavors.
Don’t rush the initial stovetop step—the edges need to start setting before baking. Whisking the eggs until slightly frothy incorporates air, giving the frittata a light and fluffy texture.
Using fresh herbs at the right stage ensures bright, aromatic notes without overpowering the dish.
Finally, don’t skip the resting step after baking, as it allows the eggs to finish cooking gently and makes slicing easier.
Serving Suggestions For Everyday Meals
This frittata pairs beautifully with fresh, simple sides like a crisp green salad, roasted cherry tomatoes, or lightly toasted artisan bread.
For a heartier meal, serve alongside roasted potatoes or a grain bowl. Drizzle with a touch of olive oil or a light vinaigrette to enhance flavors without adding heaviness.
You can also slice and serve cold as part of a brunch platter, picnic, or packed lunch. Its versatility makes it suitable for breakfast, brunch, or light dinner options.
Storage Tips For Best Freshness
Store leftover frittata in an airtight container in the refrigerator for up to four days.
To maintain texture and flavor, reheat gently in the oven at 325°F (165°C) or in the microwave at medium power, covering loosely to prevent drying out.
Frittata can also be made in advance and served cold or at room temperature, making it a convenient option for meal prep.
For longer storage, individual portions can be wrapped in parchment and frozen for up to two months.
Frequently Asked Questions Answered Clearly
1. Can I make this frittata ahead?
Yes! You can prepare the frittata entirely and refrigerate it for up to 4 days. Simply reheat before serving. It’s perfect for meal prep or busy mornings.
2. Can I use different cheeses?
Absolutely. Gruyère, fontina, or mozzarella all melt well and provide creaminess. For stronger flavor, try a combination or add a sprinkle of parmesan.
3. Is this recipe low-carb?
Yes. The frittata is naturally low in carbohydrates, high in protein from eggs and cheese, and fiber-rich from mushrooms and scallions.
4. Can I substitute the cream?
You can use half-and-half or whole milk instead of heavy cream. The frittata will remain creamy but slightly lighter in texture and calories.
5. How do I prevent sticking to the pan?
Use a well-seasoned cast iron or oven-safe nonstick skillet and ensure butter is fully melted and hot before adding the mushrooms. Loosen edges with a spatula before serving.
This recipe is inspired by thekitchn and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.