Easy Mushroom Frittata

This easy frittata recipe is a low stress, high flavor breakfast. It has a beautiful, crispy crust and warms up perfectly for breakfast on-the-go.

They say breakfast is the most important meal of the day. But when life is so go go go, doesn’t it seem like a struggle to come up with breakfasts that are tasty, easy and not boring?!

ENTER this easy frittata recipe!

What is frittata?

If you’re unfamiliar with it, frittata is an Italian baked egg dish. Kind of like an unfolded omelette or a crust-less quiche. My favorite thing about frittata is that you can load it up with all of your favorite meats and veggies.

This easy frittata recipe is loaded with mushrooms, garlic and fresh herbs but the possibilities are really endless.

What goes well in fritatta?

This is a dairy free frittata, so there’s no cheese or milk in it. What that means is you’ll need a good whisk to incorporate air into the eggs to make the fluffy. It also means that you’ll need lots of fillers to plump it up.

This recipe is focused on mushrooms but you could also add:

• Bacon
  • I wanted to keep it simple and let the mushrooms be the star. That said though, I don’t know of anything that has tasted worse when you add bacon to it; I’ve had it in desserts and still loved it!
• Spinach (or kale)
  • Spinach and mushrooms go together like PB&J, they always taste great together
• Red Bell Peppers
  • Some thinly sliced peppers will add great color and a little crunch

How to re-heat this frittata for weekdays

What makes this mushroom frittata so easy is the fact that you can make it ahead for grab and go breakfasts.

1. Cook the mushroom frittata according to the recipe directions (below)
2. Let it cool to room temperature
3. Cut it into 2 half moon pieces
4. Wrap each piece in foil paper and refrigerate
5. Pop it in the toaster for 3-5 minutes (still wrapped in foil) in the morning and ENJOY!

It’s as simple as that. Are you ready to cook your own frittata?

Looking for more easy breakfast ideas? Try these:

• Easy Blueberry Overnight Oats
• Creamy Cherry Avocado Smoothie
• Peppermint Hot Chocolate Spread {Dairy Free and Vegan}

Easy Mushroom Frittata

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This mushroom frittata is a low stress, high flavor weekday or weekend breakfast. It gets a beautiful crispy crust and warms up perfectly for breakfast on the go.

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Breakfast

Prep Time5 minutes

Cook Time15 minutes

Resting Time5 minutes

Total Time20 minutes

Servings2

Ingredients

• 4 eggs
• 10-15 baby bella mushrooms, thinly sliced I like to use a mandolin to get super thin, even slices
• 1 clove fresh garlic, thinly sliced
• 2 sprigs rosemary, finely chopped remove leaves from stem before chopping
• 2 tbs olive oil, sunflower oil or a mix of both
• salt and pepper to taste

Instructions

• Heat a small non-stick skillet (I love love love my Greenpan!) to medium-high heat. 
• Crack 4 eggs into a large bowl and discard the shells. Whisk 1/4 tsp salt, chopped rosemary and a pinch of black pepper. Set aside.
• Add 1 tbs of oil to the hot pan. Place the mushrooms in the pan and press them into an even layer. Leave the mushrooms untouched (i.e. don’t stir them) for 3-5 minutes so that they can get  golden brown. Flip the mushrooms over so they can get golden on the other side, for another 2-3 minutes.
• Add sliced garlic and a pinch of salt and pepper to the mushrooms. Stir and allow to cook for 30 seconds. Add in the other tbs of oil and spread the mushrooms into an even layer in the pan again. Pour the egg mixture over the mushrooms. Reduce heat to medium and cover.  Let cook for 6-8 minutes until eggs are no longer liquid.
• If you want to frittata crispy on both sides, run a rubber spatula around all edges of the frittata and slide it out of the pan onto a cookie sheet. Pop it into an oven at 375 degrees for another 3-5 minutes so that the top can get golden brown. Enjoy!

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