Mushroom Frittata is a quick and easy recipe that brings the warm, earthy flavors of autumn to your table. This versatile dish is perfect for many occasions and can be ready in under 30 minutes, making it ideal for busy days when you want a delicious, seasonal meal.
If you're looking for a quick lunch for the family, a tasty starter for an autumnal dinner, or some tasty finger food for a casual get-together, this mushroom frittata will fit the bill! One of the great things about this recipe is its flexibility—you can make it with either fresh or frozen mushrooms, whichever you have on hand.
If using fresh mushrooms, the only extra step is cleaning them, which requires a bit of care but is well worth it for their fresh flavor.
The process is straightforward: first, sauté the mushrooms with extra virgin olive oil, garlic, and parsley for around 10 minutes.
Then, pour in the beaten eggs and a sprinkle of Parmigiano Reggiano cheese to complete the dish. At this stage, you'll cook it just like a traditional Italian frittata, ensuring it’s beautifully golden and full of flavor.
Let's get down to business and see how to make this simple yet incredibly delicious mushroom frittata—a perfect recipe to savor the best flavors of fall!
Ingredients
Prep Time: 10 min | Cook Time: 20 min | Serving: 4
- 6 fresh eggs
- 100 g (1 cup) grated Parmigiano Reggiano
- 3 tablespoons of extra virgin olive oil
- 300 g (~10 oz) of mushrooms (see note below)
- A handful of fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
NOTE: For the best flavor, it’s ideal to use fresh, seasonal mushrooms in your frittata, as they add a deeper, more earthy taste. However, frozen or dried mushrooms also work well for a delicious result. Popular choices include white button mushrooms, Cremini (Italian Brown), Shiitake, Portobello, and Chanterelles (called Finferli in Italian). These varieties are widely available in most supermarkets. You can also use convenient packages of mixed organic fresh mushrooms or frozen mixed ones for added variety and ease.
Kitchen Tools and Equipment
- BOWL WHISK: To make the frittata you will definitely need a large bowl for beating eggs and a whisk.
- FRYING PAN: Also very important is a suitable frying pan. To use little oil and have a great result, you need a good 22cm (8.5 inch) nonstick frying pan.
- FLAT LID: For a few minutes you need to cook the frittata covered so that the egg sets even in the center. Also, you will need a flat stainless steel lid to turn the frittata halfway through cooking.
- SPATULA: It's very helpful to use a spatula to pull the frittata away from the edges and check that it does not stick to the bottom during the first 10 minutes of cooking.
- FRITTATA PAN: There are also special double frittata pans precisely to make it easier to turn the frittata. In fact, flipping the frittata is the most dreaded step in this simple recipe!
Instructions
Step 1) - To start making the mushroom frittata, heat the extra virgin olive oil in a frying pan and add the garlic cloves. Let the garlic brown lightly, then add the sliced fresh mushrooms (cleaned beforehand) and chopped parsley. Season to taste with a pinch of salt and ground black pepper.
Cook the mushrooms for about 10 minutes, stirring occasionally.
Step 2) - While the mushrooms are cooking, prepare the eggs. In a bowl, use a whisk to beat the eggs until well mixed. Add the grated Parmigiano cheese along with a bit of salt and pepper to taste, and mix everything thoroughly.
Step 3) - When the mushrooms are ready, remove the garlic cloves from the pan. Pour the egg mixture into the pan over the mushrooms. For the first 2-3 minutes, use a wooden spoon to gently lift the edges of the frittata, making sure it doesn’t stick to the pan. Then cover the pan with a lid and cook on low heat for about 5 minutes.
Step 4) - After 5 minutes, run a spatula around the edges to make sure the frittata isn’t sticking. Hold the skillet handle and gently shake it back and forth to keep the frittata loose at the bottom. Now, place a flat lid or a plate (slightly larger than the skillet) over the skillet.
Carefully flip the frittata onto the lid, then slide it back into the skillet to cook the other side.
Cook the frittata on the second side for another 5 minutes, this time without the lid. When it’s golden brown on both sides, your mushroom frittata is ready to serve. Enjoy!
YOU MUST ALSO TRY:
- Sausage Stuffed Mushrooms
- Mushroom Risotto (Risotto ai Funghi)
- Creamy Pumpkin Tagliatelle with Sausage and Mushrooms
- Beef Stew with Mushrooms
- Veal Scallopini with Mushrooms (Scaloppine ai Funghi)
Storage
You can store mushroom frittata in the refrigerator for up to two days. To keep it fresh, place it in an airtight container to prevent it from drying out.
Mushroom frittata is delicious served cold at room temperature, making it perfect for a quick snack or as part of a lunch spread.
If you prefer it warm, you can reheat it gently in the oven or in a skillet on the stove. Just heat it for a few minutes until warmed through to keep it soft and flavorful. Enjoy it either way for a tasty, convenient meal!
Variations
If you want a richer mushroom frittata, there are a few extra ingredients you can add for more flavor and texture.
Potatoes
For a soft and heartier frittata, try adding diced potatoes. Boil the potato first and then cut it into small cubes before mixing it with the eggs. Adding it raw won’t work well, as it won’t cook through in time.
Ham
Diced ham adds a savory touch to your mushroom frittata, making it even more satisfying and flavorful.
Cheese
If you enjoy a bit of melted, stringy cheese in each bite, add some diced provola or scamorza to the egg mixture. It will give the frittata a delightful, gooey texture.
Milk
For an extra-tall and fluffy frittata, add 50 ml of milk to the eggs and use a slightly smaller pan. The milk will help create a lighter texture.
Tips
Choosing the Right Pan Size
The size of your pan impacts the height and texture of the frittata. For a taller, softer frittata, use a smaller pan. If you prefer a thinner, more evenly cooked frittata, opt for a larger pan. Adjusting the pan size helps achieve the consistency and look you prefer for your frittata.
Which Mushrooms to Use for Frittata
As noted in the ingredients section, you can use any type of mushroom you like for this recipe—fresh, frozen, or even a mix of different varieties all work well.
For this recipe, I chose champignon mushrooms because they’re widely available, affordable, and have a robust flavor that adds depth to the frittata.
For the richest flavor, fresh, seasonal mushrooms are ideal, as they bring an earthy, autumnal taste to the dish. But frozen or dried mushrooms are also great alternatives and make a delicious frittata.
Common varieties you might try include white button mushrooms, Cremini (Italian Brown), Shiitake, Portobello, and Chanterelles (known as Finferli in Italian).
Recipe Card
Easy Mushroom Frittata (Frittata ai Funghi)
Ingredients
- 6 eggs
- 100 g Parmigiano Reggiano - 1 cup, grated
- 3 tablespoons olive oil - extra virgin
- 300 g mushrooms - ~10 oz
- parsley - fresh
- Salt - to taste
- black pepper - to taste
Instructions
- To start making the mushroom frittata, heat the extra virgin olive oil in a frying pan and add the garlic cloves. Let the garlic brown lightly, then add the sliced fresh mushrooms (cleaned beforehand) and chopped parsley. Season to taste with a pinch of salt and ground black pepper.
- Cook the mushrooms for about 10 minutes, stirring occasionally.
- While the mushrooms are cooking, prepare the eggs. In a bowl, use a whisk to beat the eggs until well mixed. Add the grated Parmigiano cheese along with a bit of salt and pepper to taste, and mix everything thoroughly.
- When the mushrooms are ready, remove the garlic cloves from the pan. Pour the egg mixture into the pan over the mushrooms. For the first 2-3 minutes, use a wooden spoon to gently lift the edges of the frittata, making sure it doesn’t stick to the pan. Then cover the pan with a lid and cook on low heat for about 5 minutes.
- After 5 minutes, run a spatula around the edges to make sure the frittata isn’t sticking. Hold the skillet handle and gently shake it back and forth to keep the frittata loose at the bottom. Now, place a flat lid or a plate (slightly larger than the skillet) over the skillet.
- Carefully flip the frittata onto the lid, then slide it back into the skillet to cook the other side.
- Cook the frittata on the second side for another 5 minutes, this time without the lid. When it’s golden brown on both sides, your mushroom frittata is ready to serve. Enjoy!
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