Fitness / March 25, 2024

Mushroom Frittata

A simple egg dish with a taste that is anything but, this Mushroom Frittata mixes mushrooms (naturally), kale, and Parmesan for a savory yet healthy breakfast entree.

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Frittatas are what happened when I got a little tired of making omelets. (Was I young and restless? Yes. Yes, I was.) Omelets are amazing and easy and tasty and all the other things, but there comes a time when you want to push yourself as a chef. For me, “pushing myself” meant exploring Italian omelets, or frittatas.

But then the restlessness returned. I wanted to try something new. So I started experimenting with the basic frittata recipe I was originally introduced to. For me, “experimenting” meant adding mushrooms.

Of course, it wasn’t so simple. As you’ll see below, there are numerous types of fungi. The key is finding your fave; that’s why I left it open which mushroom to include in your frittata. Some are meaty and earthy, others have a slight sweetness to them. Putting the ‘fun’ in ‘fungus’ comes from exploring its wonderful world and seeing which mushrooms belong in your frittata.

Is This Mushroom Frittata Healthy?

There are a lot of nutritious ingredients involved here. Eggs, which play a large part in your frittata, contain lots of protein. Another big player, the mushrooms, are low in calories but high in vitamins, minerals, and antioxidants; while the kale is considered a superfood due to its mix of vitamins, antioxidants, and fiber. It’s suitable for Mediterranean, vegetarian, low-carb/keto (use half ‘n’ half instead of milk), and gluten-free diets.

What Type of Mushroom Should I Use?

Before you grab that carton of white button mushrooms, consider these options, each with its own unique set of characteristics:

Cremini: Also known as baby bella mushrooms, a decidedly cuter name. Slightly firmer with a more pronounced flavor than your typical white button.

Portobello: You know these ones. They are so large and meaty, they replace the meat patties in veggie burgers. Their flavor is as robust as their girth, with their texture so substantial, you’ll want to chop them up into little bits if you use these in your frittata.

Chanterelle: Even their name sounds gourmet. They’re delicate, fruity, and elegant. If you were hoping to make a classy mushroom frittata, you have to includes chanterelles.

Shiitake: A slightly less-classy-sounding name, these are nevertheless rich in flavor. Similar to portobellos in that they’re meaty and earthy. And, as you would with portobellos, you’ll want to chop them up into little bits.

INGREDIENTS

2 tbsp unsalted butter
8 oz. mushrooms, sliced
1 shallot, thinly sliced
1/2 tsp dried thyme
1 clove garlic, minced
1 cup kale leaves, packed / destemmed
8 large eggs
1/4 cup milk
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
chopped parsley (for garnish)

INSTRUCTIONS

Prep

Preheat the oven and get your skillet ready for the frittata.

Sauté

Cook mushrooms, shallots, and thyme until browned, then add garlic and kale until wilted.

Whisk

Mix eggs with milk and seasoning, then pour over veggies, letting the edges set.

Bake

Top with cheese and bake until the frittata is firm and golden.

Garnish

Garnish and let rest.

Devour!

FAQs & Tips

How do you store mushroom frittata?

Let the frittata cool completely then store it in an airtight container in the fridge for up to three days. You can also freeze it by wrapping pieces first in plastic then in aluminum foil (or you can put it all in an airtight container). It should last for up to three months.

How do you keep a frittata fluffy?

A frittata still must obey the general rules of egg cooking. And a big one is, don’t overcook, not unless you want rubber eggs. Keep in mind the dish’s residual heat will continue to cook the eggs for a few minutes after you remove it from the oven, so don’t worry about removing it seemingly early. Another “over”? Don’t overmix. Doing so injects too much air into the eggs; if you’re not careful you may end up with egg-flavored sponge.

Is this just an Italian quiche?

There are three key differences: the crust (a frittata doesn’t have one), the amount of eggs (frittatas have a greater egg-to-dairy to ratio), and the two doses of heat (a frittata is done on the stove in a skillet then finished off in the oven; quiches are done solely in the oven). Because the quiche has more milk, its consistency is almost like of custard. Frittatas are firmer, owing to the monopoly of the egg.

Can I use cream instead of milk?

This is up to you. Obviously, the use of cream over milk will result in a creamier frittata. If you want yours to resemble the texture of a quiche (which contains more dairy) then this is one way to go. You may also want to whisk the eggs/cream mixture a bit longer to ensure the cream has mixed sufficiently well with its new friends.

How do I know when my frittata is done?

Stick a fork in it, as they say (though they probably weren’t referring to mushroom frittatas). If liquid egg squirts out (this sounds grosser than it is), your frittata needs a bit more time. Its center shouldn’t wobble when you move it and the edges should sport a nice golden-brown shade. Does yours check these boxes?

Frittata Variations To Try

Ham & Cheese Mini-Frittatas: Make egg muffins with this recipe that uses as its prime ingredients the classic combo of ham and cheese.
Potato Frittata: A hearty version of the classic frittata made with potatoes and bacon.
Baked Frittata: The answer to the age-old question, Can you make a frittata without frying it on the stove first?

Mushroom Frittata

A simple egg dish with a taste that is anything but, this Mushroom Frittata mixes mushrooms (naturally), kale, and Parmesan for a savory yet healthy breakfast entree.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 240kcal

Author FoodFaithFitness

Ingredients

2 tbsp unsalted butter
8 oz. mushrooms sliced
1 shallot thinly sliced
1/2 tsp dried thyme
1 clove garlic minced
1 cup kale leaves packed / destemmed
8 large eggs
1/4 cup milk
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
chopped parsley for garnish

Instructions

Preheat your oven to 425°F.
Melt butter in an oven-safe skillet over medium heat. Add mushrooms, shallots, and thyme, cooking until mushrooms are golden, about 8 minutes.
Stir in garlic and kale, cooking until kale is wilted, approximately 2 minutes.
Whisk eggs, milk, salt, and pepper in a bowl. Pour over the vegetables in the skillet, cooking until the eggs set at the edges.
Sprinkle Parmesan cheese over the frittata and bake in the oven until the center is set and edges are golden, 10-12 minutes.
Garnish with additional Parmesan and parsley, then let the frittata rest for 5 minutes before slicing and serving. DEVOUR!