20-Minute Dinners
Mushroom and Cheese Frittata
This hearty and fluffy Italian mushroom and cheese frittata is a versatile dish combining a tender egg omelet with the rich aroma of sautéed mushrooms. Sautéed onions release their caramel sweetness into the mushroom base, while grated cheese melts under the lid to bind all ingredients together into a creamy layer. This protein-packed solution makes a fantastic quick dinner and is an easy way to use up any leftover vegetables in your fridge.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 19 g
- Fat
- 26 g
- Carbs
- 6 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Peel the onion and cut it into thin half-rings
Peel the onion and cut it into thin half-rings. Clean the mushrooms with a damp cloth and slice them into medium-thick pieces so they keep their texture during cooking.
- 02
Crack all the eggs into a deep bowl, add salt and black peppe…
Crack all the eggs into a deep bowl, add salt and black pepper, and whisk vigorously with a fork or whisk until light and foamy with whites and yolks fully incorporated.
- 03
Grate the cheese using a coarse grater and divide it into two…
Grate the cheese using a coarse grater and divide it into two equal parts: one for mixing directly into the egg base and the other for creating a crust on top.
- 04
Heat the vegetable oil in a skillet over medium heat
Heat the vegetable oil in a skillet over medium heat. Sauté the onion for about three minutes until translucent, then add the mushrooms and cook for another five minutes until the moisture evaporates and they start to brown.
- 05
Add the first half of the grated cheese into the whisked eggs…
Add the first half of the grated cheese into the whisked eggs, stir quickly, and pour the mixture carefully into the skillet over the sautéed mushrooms and onions, leveling it with a spatula.
- 06
Sprinkle the remaining cheese evenly on top, reduce the heat…
Sprinkle the remaining cheese evenly on top, reduce the heat to low, and cover the pan tightly with a lid. Cook for about seven to ten minutes until the egg mixture sets completely in the center and the cheese melts.
Dishday
Useful advice
Cooking tip
For an extra fluffy frittata, whisk the eggs right before pouring them into the pan so the air bubbles do not escape.
How to serve
Serve the frittata warm, sliced into triangular wedges like a pizza. A fresh tomato and arugula salad is an excellent side dish.
How to store
Store leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave before serving.
Note
You can replace button mushrooms with any wild mushrooms, provided they are boiled beforehand.
