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mushroom frittata recipe

Easy Mushroom Frittata (Frittata ai Funghi)

Silvana Nava
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4
Calories 302 kcal

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!

Nutrition

Serving: 100gCalories: 302kcalCarbohydrates: 4gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 263mgSodium: 498mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 552IUVitamin C: 2mgCalcium: 335mgIron: 2mg
Keyword mushroom frittata
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