This aromatic mushroom frittata with egg whites, sautéed mushrooms, shallots, and cheese is a high-protein, easy-to-make gourmet breakfast, brunch, or “brinner” (breakfast for dinner). It’s ready in 30 minutes between the stovetop and oven.
Egg White Frittata With Mushrooms
An Italian egg dish, a frittata is a bit like a cross between a crustless quiche and an open-faced omelet. It’s such a great high-protein meal for breakfast or brunch, and I’ll even whip up this mushroom frittata as an easy breakfast-for-dinner. This is a (mostly) egg white frittata with savory mushrooms, shallots, fresh herbs, and fresh-grated Pecorino Romano cheese.
I love that I can make it in one skillet in under 30 minutes. Other favorite recipes include this Swiss chard frittata, spinach feta frittata, and mushroom spinach scrambled eggs.
Why This Mushroom Frittata Is a Favorite
A frittata starts on the stovetop before it’s finished in the oven. This makes it easier than a Spanish tortilla or an omelet, since there’s no flipping involved. Plus, sautéing the mushrooms and shallots for this recipe makes the whole kitchen smell amazing! Here are more reasons this homemade frittata recipe stays on repeat.
- Earthy, savory flavors in every bite. This is a great vegetarian breakfast option and the meaty mushrooms make it feel extra hearty.
- It’s super customizable: Omelets, frittatas, and quiches are very easy to make your own. Change up the mushrooms, shallots, and cheese with your favorite mix-ins.
- Lower in calories, high in protein thanks to a combination of egg whites and whole eggs.
- Naturally gluten-free, with the option to make it dairy-free with a few simple ingredient swaps.
- Plenty of ways to serve it: Serve a mushroom frittata with crispy bacon for breakfast or as a gourmet side to air fryer steak with a salad. It also makes a tasty appetizer cut into small squares.
Ingredients You’ll Need
These are the ingredients needed to make this easy mushroom frittata. See the recipe card for exact measurements.
- Shallots: Finely chopped. You could also use any mild, sweet onion.
- Mushrooms: Also finely chopped. I like to use baby bella, cremini, or button mushrooms. Larger portobellos, white mushrooms, or even an exotic mix, like oyster and shiitake mushrooms, would also be delicious in a frittata.
- Parsley and thyme: Aromatic fresh herbs that pair wonderfully with the earthiness of the mushrooms and sweetness of the shallots. Feel free to try other herbs like oregano, rosemary, or basil. If you use dried herbs, you’ll only need about ⅓ as much, as the flavor is more concentrated.
- Eggs: I make this low-calorie frittata recipe mostly with egg whites, and I also like to include whole eggs for extra protein and richness. I do about a 60/40 split of whole eggs to whites. You can adapt the ratio as you like.
- Half-and-half or any dairy or non-dairy milk you prefer.
- Pecorino Romano or freshly grated Parmesan cheese. Crumbly feta, or goat cheese are all great alternatives.
- Butter for sautéing, or you can use avocado oil or olive oil.
How to Make a Mushroom Frittata
This easy frittata recipe is ready in 30 minutes or less in a few simple steps. You’ll want to use a cast-iron skillet or similar that can safely go from the stovetop to the oven.
- Sauté the veggies. Sauté the shallots in butter for 5 minutes, until soft and golden. Stir in the chopped mushrooms and herbs, and then season to taste.
- Mix the eggs. Meanwhile, whisk the eggs and egg whites with grated cheese, half-and-half, salt, and pepper. Pour the eggs into the skillet, covering all the veggies.
- Cook. After two minutes, or when the edges just start to set, move your frittata to a 350ºF oven. Bake for 15 minutes, or until the eggs are fully set. Slice into quarters and enjoy this frittata while it’s warm.
Yield: servings
Serving Size: 1 /4 of frittata
Preheat oven to 350°F.
Heat butter in a large skillet over medium heat.
Stir in shallots and sauté until golden, about 5 minutes. Add chopped mushrooms, thyme, parsley, salt, and pepper.
In a medium bowl, whisk eggs, egg whites, Pecorino, half and half, salt, and pepper.
Add eggs to the skillet, making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes), move the skillet to the oven.
Cook for about 15 minutes, or until frittata is completely cooked.
Serve warm, cut into 4 equal wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Serving: 1 /4 of frittata, Calories: 132 kcal, Carbohydrates: 6 g, Protein: 11 g, Fat: 7.5 g, Saturated Fat: 3 g, Cholesterol: 147 mg, Sodium: 150 mg, Fiber: 1 g, Sugar: 2.5 g
Tips for a Perfect Mushroom Frittata
- Use a food processor to quickly chop the ingredients. Just make sure that you don’t over-process the mushrooms and shallots.
- To avoid a soggy bottom, sauté the shallots and mushrooms thoroughly. If you find they are sinking to the bottom of the frittata while it cooks, gently mix the mushrooms and shallots with the eggs while they set.
- No oven-proof skillet? Bake the frittata mixture in a round baking pan instead. For extra stability, place the pan on a baking sheet before you fill it to make it easier to move to and from the oven.
Variations
- Truffle instead of mushrooms: For an extra-gourmet spin, substitute mushrooms with freshly shaved truffle. This version makes a delicious side dish to a grilled steak when entertaining.
- More vegetables: Customize your frittata with diced bell pepper, zucchini, cherry tomatoes, and wilted spinach. If you’re adding more veggies, consider reducing the mushrooms to keep the total add-ins to about ½ pound.
- Dairy-free: Sauté with olive oil, and substitute half-and-half with your preferred non-dairy milk alternative. Skip the Pecorino, or replace it with grated vegan cheese.
- Make it mini: Instead of one large frittata, whisk the sautéed mushrooms/shallots into the egg mixture, and divide it between the greased wells of a muffin tin to make egg muffins. You’ll need to adjust the baking time since the eggs will be thicker. Or, try these Starbucks-style Instant Pot egg bites.
Make-Ahead and Storage
- Refrigerate. Store this mushroom frittata in an airtight container in the fridge.
- Reheat. Reheat leftovers within 3 days, either in the microwave or in a covered skillet over low heat.
- Freeze. You can freeze your frittata for up to 2 months. Seal the cooled frittata in a freezer bag or container, either whole or in slices. Thaw it fully in the fridge before reheating.
