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You are here: Home / Recipes / Breakfast / Mushroom Frittata

Breakfast Dinner Recipes

Mushroom Frittata

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This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum!Hi Friends,

The majestic Mushroom frittata! I could eat it warm, cold, for breakfast, lunch or dinner. So my mom loves to brunch ( yup she’s a Bruncher). In fact she isn’t a fussy cook, and as a treat we would have a breakfast for dinner night once per week. Whenever it was my turn to pick, I would always pick some kind of frittata. When she taught me to make the mushroom frittata I was in middle school but she wanted to teach me the basics in preparation for college life. The frittata was my favorite because its like a fancy omelet but without the stress of the dreaded flip. 

This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum!

So when I was living on my own I went on a frittata adventure. I wish that sounded a lot cooler, but alas it taught me tons. A frittata is basically a crustless quiche. And one of the BEST things about it is… you cook the filling ingredients and bake the frittata in the same skillet. I should write an ode to one pot meals:

Oh one pot meals 

Oh one pot meals 

you have saved me from the nail polish peels… 

That just reminded me that 1) I can’t sign 2) I am a terrible song writer.   

This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum!Okay, Let me stop before my english teacher sees this and cringes. I might not be a gifted poet but I do love this dish (You win some, you lose some).  

This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum!Back to the frittata, It is super simple and easy to make. But I think the best thing about this frittata is that you can use up all the random leftover ingredients that you might be have in your fridge. So use this recipe only as a guideline, you are embarking on a wondrous journey and you will thank me.

This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum! There’s no limit to what you can throw in…Change up the cheese, veggies, walk on the wild side– add meat… Just have some fun, this is what cooking is all about!

This mushroom frittata is the perfect thing for breakfast, brunch, lunch or dinner. Packed with vegetables and tangy cheese. So yum!Just remember that you need a ovenproof, nonstick skillet for this. I always use my cast iron skillet mostly because it is my favorite thing in my kitchen. Also I use it because it has always released my frittata with no stickage (yup I went there).

I think I’ve impressed you with my songwriting and language prowess, now go and make this today!!! It is the perfect Monday dinner because: 1) I haven’t quite recovered from my monday morning blues 2) it is always the right time for a frittata. 

4.34 from 3 votes
Print
Parmesan Mushroom Frittata
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
The majestic Frittata! I could eat it warm, cold, for breakfast, lunch or dinner
Course: Entree
Servings: 8
Author: Ann Stewart
Ingredients
  • 12 eggs beaten
  • 1 cup of cheese grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped asparagus
  • 1/2 cup chopped baby Portobello Mushroom
  • 1/2 cup of frozen peas
  • 1 whole Medium Onion halved and sliced thin
Instructions
  1. Preheat oven to 375F.
  2. In medium size bowl, using a fork, mix together eggs, pepper, and salt. Stir in cheese and set aside. Heat 12-inch non-stick, oven safe skillet pan over medium high heat. Add butter to pan and melt add in onion cook for about a minute until the onion is soft. Add asparagus and mushroom to pan and saute for 2 to 3 minutes.
  3. Pour egg mixture into pan and stir with rubber spatula just to ensure that the mixture is evenly distributed on the bottom of pan. Cook for 1 minute or until the egg mixture is starting to set on the bottom, then put the skillet in the oven. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set and lightly browned.
The best mushroom frittata you'll ever have.

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24 Comments

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Comments

  1. Chocolate mama loves vanilla says

    September 24, 2015 at 10:22 AM

    This looks soo amazing!! I think I might have to go grab these ingredients NOW!! Thank you for sharing your yummy recipe! 😀

    Reply
    • Ann says

      September 27, 2015 at 5:15 PM

      You are so welcome! I hope you like it!

      Reply
  2. Michelle Liliana Lubeski says

    September 23, 2015 at 7:06 PM

    5 stars
    Ann, this looks so delicious I’m making it tomorrow morning!!! Congrats on making this happen. The site is beautiful & your recipes are awesome! I’ll be in touch for more yummy treats to try with my family.
    Best of luck!

    Reply
    • Ann says

      September 27, 2015 at 5:17 PM

      Thank you so much Michelle. You are so sweet. Hope you like it!

      Reply
  3. Addie says

    September 23, 2015 at 3:05 PM

    4 stars
    this looks really delicious!

    Reply
    • Ann says

      September 27, 2015 at 5:20 PM

      Thanks Addie! Hope you like it!

      Reply
  4. Vianca says

    September 22, 2015 at 1:12 PM

    4 stars
    I dont like peas really but this looks amazing and delicious! Thanks for sharing.

    Reply
    • Ann says

      September 22, 2015 at 4:27 PM

      Just leave out the peas and you will still have an amazing dish. Don’t mind me, Im just #PeasObsessed 🙂

      Reply
  5. Carol says

    September 22, 2015 at 11:49 AM

    This recipe looks great. Thank you for reminding me that a frittata is so versatile. I’m always looking for things I can make and then have leftovers for other meals. Thanks!

    Reply
    • Ann says

      September 22, 2015 at 4:28 PM

      Frittatas are so amazing. You can do anything with them 🙂

      Reply
  6. Karolina says

    September 21, 2015 at 7:53 PM

    Another great recipe! You take beautiful pictures and I really like your sites clean design!

    Reply
    • Ann says

      September 22, 2015 at 4:28 PM

      Thank you so much Karolina! 🙂

      Reply
  7. EricaD says

    September 21, 2015 at 3:58 PM

    Oh my goodness! This looks so yummy! *drools on computer screen* I can’t wait to try this myself!

    Reply
    • Ann says

      September 22, 2015 at 4:40 PM

      Hahahhaha! Let me know how you like it. Thanks Erica! 🙂

      Reply
  8. Jaimee says

    September 21, 2015 at 3:22 PM

    Ahhh my mouth is watering from all these beautiful photos. I’m like your mom, definitely a bruncher!

    Reply
    • Ann says

      September 22, 2015 at 4:41 PM

      Thank you Jaimee! I am slowly becoming one myself! #BrunchOn

      Reply
  9. Kallee says

    September 21, 2015 at 3:12 PM

    Wow, it looks amazing and super tasty!

    Reply
    • Ann says

      September 22, 2015 at 4:51 PM

      Thanks Kallee – hope you like it! 🙂

      Reply
  10. Karin Rambo says

    September 21, 2015 at 12:59 PM

    That looks delicious!! I love a good Frittata.

    Reply
    • Ann says

      September 22, 2015 at 4:48 PM

      Thanks Karin, I think frittatas makes the world go ’round!

      Reply
  11. Emily says

    September 21, 2015 at 12:58 PM

    I think I have breakfast for dinner more often than may be considered reasonable! Egg dishes are just so delicious, easy to make, and call for so much less clean up! And yes, my nails thank me as well 🙂

    Reply
    • Ann says

      September 22, 2015 at 4:44 PM

      Hahahaha! I am in the same boat as you my kids are going through a phase where they only want breakfast for dinner so I’m finding new ways to sneak veggies in too 🙂

      Reply
  12. Chrissa - Physical Kitchness says

    September 21, 2015 at 11:38 AM

    Call me weird but I LOVE mushrooms and peas. Like love love. And I’m the only one in my family that does. I might have to make this and just eat the whole thing myself 🙂

    Reply
    • Ann says

      September 21, 2015 at 12:29 PM

      We should be best friends 🙂 I am obsessed with mushroom and peas.

      Reply

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I’m Ann, and I’m so thrilled that you stopped by today. This is where I will share what is going on in my kitchen and around the home front Read More…

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