It’s ready in about 50 minutes, and the leftovers taste great, whether reheated or cold. This frittata is so wonderfully flavorful! I make other frittatas, including spinach frittata and egg white frittata, but this is especially good. Even the kids, who normally don’t respond to mushrooms too enthusiastically, like it. I also like that it’s so easy to make. Yes, you have to go through the extra step of cooking the mushrooms before adding them to the egg mixture. But even with this extra step, I consider this a very easy recipe.
Ingredients
Recipe Card
Olive oil: I love the flavor of this oil! You can use butter instead if you wish. Sliced mushrooms: I use baby Bella or white mushrooms. Eggs: I use large eggs in most of my recipes, this one included. Sour cream: Adds creaminess and flavor to the frittata. To season: Salt, pepper, and dried thyme. Chopped scallions: They add flavor and color to the frittata. Grated Parmesan cheese: It’s best to use finely grated cheese and not coarsely shredded.
Your first step is to cook the mushrooms in olive oil. You want to cook them until they have released their water, the water has evaporated, and the mushrooms are nice and brown: Bake the frittata until set and puffed. This should take about 20 minutes in a preheated 400°F oven. Let it cool for 10 minutes before slicing and serving. You can also place the pie plate on a foil-lined large baking sheet to catch any drips. This frittata also makes a great meatless dinner when accompanied by a simple side dish such as steamed broccoli, arugula salad, or tomato salad. The leftovers are also excellent cold! I’ve been known to sneak a slice straight out of the fridge. You can also slice this frittata and freeze the slices in a single layer in freezer bags for up to three months.
