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Mushroom and Herb Frittata Bake

Mushroom and Herb Frittata Bake

A light and fluffy Mushroom and Herb Frittata Bake featuring a mix of sautéed mushrooms and fresh herbs, perfect for brunch or meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 10 large eggs (preferably pasture-raised)
  • 1 pound mixed mushrooms (cremini, shiitake, or oyster)
  • 1/2 cup heavy cream or whole milk
  • 1 tablespoon fresh thyme (minced)
  • 1 teaspoon fresh rosemary (finely chopped)
  • 2 tablespoons fresh chives (snipped)
  • 1 cup Gruyere or sharp cheddar cheese (shredded)
  • 3 cloves garlic (minced)
  • 1 medium shallot (finely diced)
  • 2 tablespoons unsalted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Slice the mushrooms into uniform pieces.
  3. Heat a large oven-safe skillet over medium heat and add the butter or oil.
  4. Sauté the mushrooms for about 8 to 10 minutes until golden brown.
  5. Add the shallots and garlic to the pan and cook for another 2 minutes.
  6. In a large mixing bowl, crack the eggs and add the heavy cream, salt, and pepper. Whisk until smooth.
  7. Stir in the fresh thyme, rosemary, and half of the chives.
  8. Spread the mushroom mixture evenly across the skillet and sprinkle half of the cheese over it.
  9. Pour the egg mixture into the skillet and top with the remaining cheese.
  10. Bake for 18 to 22 minutes until the edges are set and the center has a slight jiggle.
  11. Let the frittata rest for 5 minutes before slicing and garnish with remaining chives.

Notes

Ensure to sauté mushrooms thoroughly to avoid a watery frittata. Use room-temperature eggs for better emulsification.