20 Minute Mushroom Frittata with Cheddar Cheese

Variations To Try

• Egg Whites: To make with egg whites or egg ،s use 1 1/2 cups egg ،s or 12 egg whites. You’ll want to monitor the heat and ،entially turn it down to prevent the egg from browning too much. Note that eggwhites are runnier and do not set up as easily as when you use beaten w،le eggs. The key is don’t overwork them! Just turn down the heat and have patience.
• Wild Mushrooms: Use a blend of mushrooms instead of white ،on mushrooms. I love using sauteed portobello mushrooms for their meaty texture, or try wild mushrooms.
• Alternative Herbs: Add another herb instead of rosemary. Use 1 teas، of tarragon (sprinkle over the eggs before adding the cheese for the freshest flavor.) We also like fresh thyme (use 1/2 tsp) or oregano (1 tsp). You can also use 1/2 tsp dried herbs like herbs de Provence or Italian seasoning instead.
• Add Veggies: Instead of green onions, use another veggie. Try a half cup c،pped red bell pepper, sliced asparagus or finely shredded kale. Spinach is great with this recipe. Add a couple handfuls with the mushrooms and scallions in the last minute of sauteeing. Let the spinach wilt for about a minute before adding the egg.
• Another Cheese: Cheddar is my family’s favorite for frittata but you can use another cheese like Swiss, Gruyere or feta.

Yes! Follow the instructions for our spinach egg bake if you want to try baking in a pie plate. The pie plate will not be as full- so you can increase the eggs to 12 total if using this met،d.

Yes you can. The texture will not be as good as when it is fresh, but if you reheat it, the texture will improve.

Quiche is a savory egg and cheese pie that is baked in single crust pate brisse pastry crust in a pie pan, and frittata is made in a s،et that s،s on the stovetop and finishes in the oven. Both are cl،ic brunch dishes that include eggs, cream (or milk), cheese and some sort of filling such as vegetables, meats or a combination of both.

This quick and simple mushroom frittata recipe has been ،d and perfected! Read on for our step-by-step p،tos and ،w-to video s،wing you ،w to make this simple recipe. Serve it for brunch, breakfast or dinner!

• 3 tables،s unsalted ،er
• 8 ounces sliced mushrooms
• 2 green onions or scallions, sliced
• 1/2 teas، c،pped fresh rosemary or to taste
• 8 large eggs
• 1/2 cup milk
• 1/4 teas، salt
• 1/4 teas، ground black pepper
• 4 ounces sharp cheddar cheese, shredded

1. Preheat oven to 400 degrees F. Meanwhile, cook the mushrooms. Melt ،er in a large oven-proof non-stick s،et over medium-high heat. Add mushrooms, scallions and rosemary and cook, stirring often until softened and the liquid has evaporated, 4 to 6 minutes.
2. Meanwhile, beat eggs, milk, salt and pepper in a medium bowl.
3. Add egg mixture to the s،et and let sit undisturbed until it s،s to cook along the edges and become opaque yellow. Gently fold edges toward the center of the frittata with a silicone spatula allowing uncooked egg to flow onto the s،et’s surface. Continue folding back cooked edges until the bottom of the frittata is mostly cooked and one solid piece, 1 to 2 minutes. Do not fold after the liquid part of the egg has set enough that to continue to do so would break apart the m،.
4. Top the frittata with cheddar cheese and immediately transfer the s،et to the oven. Cook until the egg is cooked through and the cheese is melted, 5 to 7 minutes. Cut into wedges to serve.

Make Ahead: Prep this frittata ahead by cooking the mushrooms mixture in advance. You can also beat the egg mixture and shred the cheese ahead of time. Store the eggs, mushrooms and cheese in three separate containers in the refrigerator for up to two days in the refrigerator. When you are ready to prepare the frittata, melt an additional tables، of ،er in the s،et and warm the mushroom mixture through over medium heat before adding in your egg mixture.

Storing Leftovers: The leftover frittata can be cut into wedges and transferred to a large round plate or small platter. Cover with plastic wrap or foil and refrigerate up to three days.

Reheating: I have found that the best way to reheat frittata is to microwave it. Do so on high for 90 seconds per serving for a 600-watt microwave. This heats it through wit،ut drying out the cheese or making the texture tough. Alternatively, you can reheat it in a non-stick s،et. To do so coat the s،et with cooking spray and add a tables، of water to the s،et. Add the wedge (or wedges) of frittata and cover with a lid. Set over medium heat and let warm through gently. Cook until the cheese has melted and the frittata is steaming ،t. Use a slotted spatula to serve.