Mushroom Frittata

You can’t go wrong with this fluffy mushroom frittata. Each bite has hints of Dijon mustard, green onions and creamy goat cheese mixed in with earthy mushrooms. It takes brunch to the next level but still keeps things nice and simple.

Why You’ll Love This Mushroom Frittata

If you love hosting people but don’t want to spend hours in the kitchen, this one-skillet mushroom frittata will be your new go-to recipe for gatherings.

• Perfect for brunch. Nothing screams “brunch” like a homemade, easy-but-fancy frittata.
• Versatile. Add baby spinach, smokey bacon, or juicy cherry tomatoes if you want.
• Effortless. Whisk the eggs, pour them into a skillet, and pop it into the oven afterward. That’s it!
• Great for gatherings. Double the recipe or make mini frittatas with a muffin tray for an easy bite when guests are coming over.

Ingredient Notes

Earthy portobello mushrooms and tangy goat cheese are a heavenly flavor combination for brunch. Scroll to the recipe card at the bottom of the post for exact amounts.

• Eggs – Liquid eggs work too.
• Milk – I prefer full-fat milk or heavy cream.
• Dijon mustard – Stone-ground mustard is a good swap.
• Olive oil – You can use regular olive oil or extra virgin.
• Portobello mushrooms – Creminis and white button mushrooms can be used as well.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Green onions – Feel free to use chives.
• Goat cheese – Crumbled feta or shredded parmesan cheese are great substitutes.

How to Make a Mushroom Frittata

This stove-to-oven mushroom frittata is just like making your favorite breakfast eggs, but the oven does most of the cooking for you. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Whisk the eggs, milk, and Dijon in a large bowl until smooth. Set it aside.
• Sautée the mushrooms. Add the olive oil and mushrooms to a large skillet over medium-high heat. Season with salt and pepper. Cook them until browned. They should release all of their moisture.

• Pour in the eggs. Slowly pour the whisked egg mixture into the skillet. Don’t stir it at all. Let the mixture sit in the hot skillet for 4 minutes.
• Bake it. Sprinkle green onions and goat cheese on top. Transfer the skillet to the oven. Bake it for 10-12 minutes or until the frittata has set. It’s ready when the center no longer jiggles if you shake the skillet gently.
• Serve it. Remove it from the oven and let it cool for 10 minutes. Slice, serve, and enjoy!

Variation Ideas

Add 1/4-1/2 cup of these into the egg mixture or sprinkle them on top for an extra hearty bite:

• Baby spinach – You can also use regular, chopped spinach.
• Asparagus – Add leftover Air Fryer Asparagus.
• Cherry tomatoes – Feel free to use my Marinated Tomato Salad for this.
• Bacon – Breakfast sausage works too.
• Potatoes – Try my Air Fryer Roasted Potatoes or add your favorite.

Tips for the Perfect Frittata

You can make this tender mushroom frittata on the stove if you prefer!

• Go low. Don’t raise the heat to high thinking that the eggs will cook faster. All you’ll do is burn the bottom and sides before the center’s had a chance to cook through.
• Don’t touch it. Once you pour the eggs into the skillet, don’t touch them or move them around. Leaving them alone is the only way to ensure a super silky, smooth frittata interior.
• Make mini frittatas. Grease a muffin pan with cooking spray. Pour the mixture into each cavity until 3/4s full. Bake at 350F for 15-20 minutes or until the eggs have set.
• Whisk more air. When whisking the eggs, milk, and Dijon, the more air you whisk into the eggs, the fluffier the frittata will be. You do this by making larger movements in and out of the mixture with the whisk.
• Skip the oven. If you don’t feel like firing up the oven, cook the frittata on the stove by covering the skillet with a lid after 4 minutes. Cook it for another 10-15 minutes. The trapped steam will help the center cook through until no longer jiggly.

Serving Suggestions

This easy mushroom frittata is the perfect brunch meal with some veggie sides. I love it with my Cucumber Tomato Feta Salad or Simple Arugula Salad. Other ideas include my Bacon Green Bean Bundles or Air Fryer Green Beans. If you prefer asparagus, go for my Prosciutto Wrapped Asparagus.

How to Store & Reheat Extras

Make sure you store the leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Wrap it in plastic wrap twice. Transfer it to a freezer bag. Freeze for up to 3 months. Thaw it overnight in the fridge.
• To reheat it: Sprinkle it with 1/4 teaspoon water and microwave it for up to a minute or until warm.

More Mushroom Recipes

• Drunken Wild Mushroom Pasta
• Mushroom Burger with Horseradish Aioli
• Cheesy Sausage Stuffed Mushrooms
• Quick Crab Stuffed Mushrooms

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