A mushroom frittata is an easy, satisfying meal that works for breakfast, brunch, or dinner. It’s comforting and simple to prepare — perfect for lazy mornings in pajamas or a quick weeknight supper.
Last week felt unusually difficult for us. Maybe because it was Halloween week — I’m a little superstitious — but despite the rough patch, small thoughtful gestures helped lift my spirits.
One thing that brightened my day was a care package from a follower. It was such a sweet surprise and a reminder that kind people can make a real difference even if you’ve never met them.
Check out other delicious brunch ideas
My husband Nebs has a knack for cheering me up. When I’m down he’ll disappear for a bit and come back with treats like a creamy pie, a box of chocolates, or my favorite latte — little things that mean a lot.
One weekend he took the kids grocery shopping and returned with more than ten packs of mushrooms. Different varieties. I stood in the kitchen watching him unload them and wondered what on earth I was going to do with so many mushrooms.
He defended his haul with “What? Mushrooms are healthy.” And he’s right — I love mushrooms and they’re great for you — but over ten packs is a lot even for a mushroom lover.
I ended up using them every day, and I likely froze a few packs to avoid mushroom fatigue. One of my favorite results was this mushroom frittata. It looked beautiful and tasted even better.
A frittata is essentially the Italian cousin of an omelette: versatile, forgiving, and consistently delicious. You can adapt it to what you have on hand.
If you don’t have pancetta, swap in hickory-smoked bacon, turkey bacon, or smoked ham. If you don’t eat pork, use grilled chicken or make it entirely vegetarian. There are countless variations.
Besides being attractive on the plate, a frittata can be served any time of day — breakfast, brunch, lunch, or dinner — which makes it a real winner in my book.
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Mushroom Frittata
10 minutes
20 minutes
30 minutes
A frittata is essentially an Italian omelette — flexible, flavorful, and forgiving. Use what you have and be creative.
Ingredients
- 1 tbsp. oil or unsalted butter
- 1/2 cup Italian pancetta, cubed (about 100 g)
- 1 lb (453 g) baby bella mushrooms, or any variety, sliced
- 2–3 green onions, sliced (reserve some green for garnish)
- 2–3 stems fresh thyme, leaves removed, or 1/2 tsp dried + more for garnish
- Pinch of salt
- Pinch of chili flakes
- 6 large eggs
- 1/2 cup (125 ml) milk
- Salt and pepper, to taste
- 1/2 cup (about 118 g) grated Parmesan cheese
Instructions
- Preheat a skillet over medium-high heat until it’s hot but not smoking. Add the oil or butter.
- Add the pancetta and sauté briefly, then add the sliced mushrooms.
- Stir in the sliced green onions, reserving some of the green tops for garnish.
- Season with a pinch of salt, chili flakes, and the thyme.
- Cook the mushrooms on medium-low for about 10–12 minutes until they’re soft and any liquid has reduced.
- While the mushrooms cook, whisk the eggs until combined. Add the milk, a pinch of salt, chili flakes, and the Parmesan; mix well.
- Pour the egg mixture over the mushrooms and let it cook on the stovetop for a couple of minutes to set the edges.
- Meanwhile, preheat the oven to 400°F (200°C / Gas Mark 6).
- Transfer the skillet to the oven and bake for 15–18 minutes, or until the frittata is golden and puffed.
- Garnish with the reserved green onion tops and serve immediately.
Notes
Dry herbs are more concentrated than fresh; if using fresh herbs, increase the amount to taste. You can swap or add cheeses such as mozzarella, provolone, or a pizza-cheese blend for a melty top. Keep an eye on the oven while it bakes — it should be done in 15–20 minutes and will puff as it cooks. Bake to your preferred level of golden color.
Did you make this recipe?
Leave a comment on the blog or share a photo of your frittata on social platforms if you’d like to show off your version.