Mushroom and Herb Frittata

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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It’s the weekend, and you’re craving something comforting yet a little fancy — enter the Mushroom and Herb Frittata. This dish effortlessly combines earthy mushrooms with fresh herbs and creamy Gruyere, making it a perfect brunch centerpiece or a quick weeknight dinner.

Ingredients for Mushroom and Herb Frittata

Eggs are the base, providing richness and binding everything together. They also help the frittata puff up beautifully in the oven. Mushrooms add an earthy, savory depth and a meaty texture. Feel free to choose your favorite variety, like cremini or button. Fresh parsley and chives lighten the dish with their vibrant flavors, balancing the richness of the eggs and cheese. Gruyere cheese is creamy and nutty, melting beautifully into the egg mixture. Whole milk adds a bit of creaminess without making the frittata too heavy. Olive oil is used for sautéing mushrooms, infusing them with flavor. Finally, a touch of salt and black pepper enhances and ties all the flavors together.

Tips & Tricks

  • Use a non-stick or well-seasoned cast iron skillet to prevent sticking.
  • Let the frittata cool for a few minutes; this makes slicing easier and allows flavors to meld.
  • For extra flavor, try adding a pinch of nutmeg to the egg mixture.

Serving Suggestions

Pair this frittata with a light side salad dressed with lemon vinaigrette to balance the richness. A slice of crusty bread or a warm baguette complements the creamy texture perfectly. If you’re serving it for brunch, consider a mimosa or a refreshing citrus iced tea.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Swiss or cheddar can be great substitutes for Gruyere.
What if I don't have fresh herbs?
You can use dried herbs but halve the quantity, as dried herbs are more concentrated.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Mushroom and Herb Frittata Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures that when it’s time to bake, the oven is ready to go. Take a large oven-safe skillet and heat olive oil over medium heat. Once it’s shimmering, add the sliced mushrooms. Sauté these for about 5-7 minutes. You’re looking for them to turn a lovely golden brown and for their moisture to evaporate. This step builds flavor — so don’t rush it.

While the mushrooms are cooking, crack the eggs into a mixing bowl. Add the whole milk, salt, and black pepper. Whisk this mixture until it’s uniform and a bit frothy. Stir in the fresh parsley and chives to distribute the herbs evenly throughout the eggs.

Once the mushrooms are ready, pour the egg mixture over them in the skillet. Give the pan a little shake to ensure everything settles nicely. Then, sprinkle the Gruyere cheese evenly on top. Allow the frittata to cook on the stovetop for about 2 minutes to set the bottom.

Transfer the skillet to your preheated oven. Bake for 15-20 minutes. You’ll know it’s done when the frittata is set and the top is a beautiful golden brown. Once out of the oven, let it cool slightly before slicing. This makes it easier to cut and enhances the flavors.

Why You'll Love This Recipe

  • Uses common ingredients but delivers elevated flavors.
  • Quick to prepare, making it ideal for both leisurely brunches and busy evenings.
  • Flexible enough to accommodate additional herbs or veggies you have on hand.
  • A one-pan dish, minimizing cleanup efforts.

Ingredients

8 large eggs
8 oz mushrooms, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/2 cup shredded Gruyere cheese
1/4 cup whole milk
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and have released their moisture.
4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
5. Stir in the fresh parsley and chives into the egg mixture.
6. Pour the egg mixture over the sautéed mushrooms in the skillet.
7. Sprinkle the Gruyere cheese evenly on top of the egg mixture.
8. Allow the frittata to cook on the stovetop for about 2 minutes, then transfer the skillet to the preheated oven.
9. Bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
10. Remove from the oven and let it cool slightly before slicing.

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