This mushroom frittata makes for a healthy and filling breakfast, brunch, lunch or dinner. I love to use ground sage with mushrooms, it really helps compliment the mushrooms flavors. This frittata will take about 25 minutes to make and is really easy to throw together.
If you have read my blog much you know that I didn’t like mushrooms as a child or teenager, in fact, I really really hated them. However, I suddenly had a craving for them in my early 20’s and have loved them ever since. This dish highlights their delicious flavors beautifully in a healthy and easy recipe.
What you need to make mushroom frittata:
Serves 4
- 1 teaspoon butter
- 1 teaspoon olive oil
- sprinkle salt
- pinch of black pepper
- 1/8 teaspoon onion powder
- 1/2 teaspoon ground sage
- 2 cups sliced mushrooms – baby bella or white mushrooms
- 9 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- dash black pepper – more if you like stronger black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 425 F.
- In a oven proof skillet, add butter, olive oil, salt, black pepper, onion powder, ground sage and mushrooms and sauté until mushrooms start to sweat.
- Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, salt, pepper and shredded cheddar cheese.
- Pour egg mixture into pan with mushrooms and stir so the mushrooms are mixed around.
- Bake for about 20 minutes in a 12 inch pan or until the center has eggs that are cooked through.
If you would like a few other breakfast baked recipes check out these:
- Ham and asparagus frittata RECIPE HERE
- Breakfast Bake RECIPE HERE
- Healthier Cinnamon Crumb Cake RECIPE HERE
Mushroom Frittata
Easy and delicious baked mushroom and egg frittata,
Servings: 4 people
Ingredients
- 1 teaspoon butter
- 1 teaspoon olive oil
- sprinkle salt
- pinch of black pepper
- 1/8 teaspoon onion powder
- 1/2 teaspoon ground sage
- 2 cups sliced mushrooms – baby bella or white mushrooms
- 9 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- dash black pepper – more if you like stronger black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 425 F.
- In a oven proof skillet, add butter, olive oil, salt, black pepper, onion powder, ground sage and mushrooms and sauté until mushrooms start to sweat.
- Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, salt, pepper and shredded cheddar cheese.
- Pour egg mixture into pan with mushrooms and stir so the mushrooms are mixed around.
- Bake for about 20 minutes in a 12 inch pan or until the center has eggs that are cooked through.