Looking for a meal that’s effortlessly elegant, incredibly versatile, and perfect for any time of day? Meet your new favorite: the Cheese and Mushroom Frittata! This simple dish transforms humble eggs into a fluffy, savory masterpiece packed with earthy mushrooms and sharp cheddar. It’s the perfect solution for a quick weeknight dinner, a lazy weekend brunch, or even a satisfying packed lunch. Let’s get cracking!
Ingredients
• 4 tbsp / 60 ml olive oil, divided
• 6 large mushrooms, sliced / 1¼ cups
• ¼ cup / 40g chopped onion
• 3 large eggs
• ½ cup / 120 ml milk
• ⅛ tsp ground nutmeg
• Salt and fresh-cracked pepper, to taste
• 1 small tomato, chopped
• ½ cup / 50g grated Cheddar cheese, divided
• 4 slices French bread, toasted, for serving
Instructions
1. Heat 2 tbsp olive oil in a non-stick frying pan over medium-low heat. Add the mushrooms and onion and cook until the onion is tender and the mushrooms are browned. Remove from the pan and set aside.
2. In a medium bowl, lightly beat the eggs and milk. Stir in the ground nutmeg, salt, and pepper.
3. Fold in the cooked mushroom mixture, the chopped tomato, and ¼ cup of the grated cheese.
4. Clean the pan and heat the remaining 2 tbsp olive oil over medium-low heat, swirling to coat the bottom and sides. Pour in the egg mixture, arranging the vegetables evenly.
5. Cook gently, occasionally lifting the edges with a spatula to let uncooked egg flow underneath, until the top is almost firm.
6. Place a large plate over the pan and carefully flip the frittata onto it. Slide the frittata back into the pan, cooked-side up.
7. Sprinkle the remaining ¼ cup cheese on top and cook for 2-3 more minutes, until the cheese is melted and the frittata is cooked through.
8. Cut into wedges and serve immediately on top of toasted French bread.
Nutritional Information
• Serves: 4
• Cost Per Serving: Approx. $1.67
• Calories: 264
• Fat: 23g
• Carbohydrates: 5g
• Protein: 10g
• Fiber: 1g
• Sugar: 3g
• Sodium: 156mg
Pro Tips
• For an easier, no-flip method, use an oven-safe skillet. After the bottom is set, sprinkle with cheese and place the entire pan under a preheated broiler for 2-3 minutes until the top is golden and puffed.
• Feel free to swap the veggies! Sautéed spinach, bell peppers, or zucchini are delicious additions. Just be sure to cook them first to remove excess water.
• Don’t overbeat the eggs. Whisk just until the yolks and whites are combined. This helps create a tender, fluffy texture rather than a tough, dense one.
FAQ
Q: How can I add more protein to this vegetarian frittata
A: This frittata is already a good source of protein from the eggs and cheese. To boost it further, you can add a ½ cup of plant-based protein like cooked chickpeas, crumbled firm tofu, or a vegetarian sausage substitute along with the mushrooms and onions.
Q: Can I make this mushroom frittata dairy-free or vegan
A: Yes! For a dairy-free version, substitute the milk with an unsweetened plant-based milk like almond or soy, and use your favorite dairy-free cheddar-style shreds. To make it fully vegan, replace the 3 large eggs with a 12-ounce package of silken tofu blended until smooth, or use a commercial vegan egg substitute according to package directions.
Q: What other vegetables work well in this meatless frittata
A: This recipe is incredibly versatile! Feel free to use other vegetables like sautéed spinach (be sure to squeeze out all the water), diced bell peppers, zucchini, asparagus, or broccoli. Just cook them with the onion until tender before adding them to the egg mixture.
Q: How do I store and reheat leftover frittata
A: Leftover frittata is perfect for a quick meal. Store it in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold, at room temperature, or reheated. For best results, reheat individual slices in the microwave for 30-60 seconds or in a toaster oven until warmed through.
