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Mushroom and Mozzarella Frittata

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A comforting and versatile Mushroom and Mozzarella Frittata featuring cremini mushrooms and melted cheese, perfect for breakfast or brunch.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup whole milk (or 2%)
  • 8 oz cremini mushrooms (sliced into 1/4-inch thick pieces)
  • 1 cup mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese (grated)
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat your oven to 375°F (190°C) and position a rack in the center.
  2. Melt the butter in your 10-inch oven-safe skillet over medium-high heat until it’s foamy and fragrant, about 1 minute.
  3. Add the sliced mushrooms to the hot skillet and let them cook undisturbed for 3-4 minutes to develop a golden-brown color. Stir and continue cooking until they’ve released their liquid and started to caramelize, about 5-7 minutes total. Don’t salt the mushrooms while cooking.
  4. Add the minced garlic and thyme, cooking for just 1 minute until aromatic.
  5. While the mushrooms are cooking, whisk together the eggs, milk, salt, and pepper in a mixing bowl until well combined and slightly foamy on top.
  6. Pour the egg mixture directly over the cooked mushrooms in the skillet, then immediately sprinkle both cheeses evenly across the top.
  7. Let it cook on the stovetop for 2-3 minutes without stirring until the edges begin to set.
  8. Transfer the skillet to your preheated oven and bake for 12-15 minutes. The frittata is done when the center is just set and no longer jiggles, the top is lightly golden, and a knife inserted in the center comes out clean.
  9. Remove from the oven and let it rest for 3-5 minutes before slicing and serving.

Notes

Serve with a fresh green salad and crusty bread. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/mushroom-mozzarella-frittata/

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