This Mushroom and Parmesan Frittata is a light, flavorful, and protein-packed dish perfect for breakfast, brunch, or even a quick dinner. The earthy flavor of button mushrooms pairs beautifully with creamy parmesan and fluffy eggs, while a touch of thyme adds a delicate herbal note. It’s an easy, one-pan recipe that looks as impressive as it tastes.
Ingredients
- 2 tablespoons olive oil
- 16 ounces button mushrooms, sliced
- 8 large eggs
- ¼ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ cup scallions (green parts), chopped
- ½ cup parmesan cheese, grated
- Olive oil spray
Instructions
- Prepare the Mushrooms : Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown and their moisture has evaporated, about 5–7 minutes. Remove from heat and set aside.
- Whisk the Egg Mixture : In a mixing bowl, whisk together the eggs, sour cream, sea salt, black pepper, and dried thyme until well combined. Stir in the chopped scallions and half of the grated parmesan cheese.
- Assemble the Frittata : Lightly spray the skillet with olive oil spray to ensure the frittata doesn’t stick. Pour the egg mixture over the cooked mushrooms in the skillet, ensuring even distribution. Sprinkle the remaining parmesan cheese over the top.
- Cook and Bake : Cook the frittata on the stovetop over low heat for about 3 minutes, just until the edges begin to set. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed up and set in the center.
- Cool and Serve : Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature with a side salad, toast, or fresh fruit.
Conclusion
This Mushroom and Parmesan Frittata is an elegant yet simple dish that’s versatile enough to enjoy at any time of day. Its combination of hearty mushrooms, creamy parmesan, and fluffy eggs makes it a standout option for a healthy and delicious meal.
Mushroom and Parmesan Frittata
A light and savory frittata made with mushrooms,parmesan cheese, and scallions, perfect for breakfast, brunch, or dinner.
Ingredients
- 2 tablespoons olive oil
- 16 ounces button mushrooms sliced
- 8 large eggs
- ¼ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ cup scallions green parts, chopped
- ½ cup parmesan cheese grated
- Olive oil spray
Instructions
- Prepare the Mushrooms : Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown and their moisture has evaporated, about 5–7 minutes. Remove from heat and set aside.
- Whisk the Egg Mixture : In a mixing bowl, whisk together the eggs, sour cream, sea salt, black pepper, and dried thyme until well combined. Stir in the chopped scallions and half of the grated parmesan cheese.
- Assemble the Frittata : Lightly spray the skillet with olive oil spray to ensure the frittata doesn’t stick. Pour the egg mixture over the cooked mushrooms in the skillet, ensuring even distribution. Sprinkle the remaining parmesan cheese over the top.
- Cook and Bake : Cook the frittata on the stovetop over low heat for about 3 minutes, just until the edges begin to set. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is puffed up and set in the center.
- Cool and Serve : Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature with a side salad, toast, or fresh fruit.