Imagine a lazy Sunday morning with the sun peeking through your kitchen window. You’re in the mood for something wholesome yet simple—maybe something that reminds you of the rustic charm of a countryside breakfast? This mushroom frittata is your answer, packed with earthiness and just the right amount of healthy.
Steps
- Preheat your oven to 400°F and place a 9-inch pie dish inside to warm it up. In a large skillet over medium heat, heat the olive oil and add the mushrooms.
- Sauté the mushrooms, stirring occasionally, until they are browned, tender, and all excess liquid has evaporated, which should take about 10 minutes.
- In a bowl, whisk together the eggs, sour cream, salt, pepper, and thyme until well combined. Stir in the scallions and grated cheese with a spatula.
- Carefully remove the heated pie dish from the oven using oven mitts and place it on a heat-resistant surface. Spray or brush the dish with olive oil to prevent sticking.
- Transfer the cooked mushrooms to the prepared pie dish, spreading them evenly across the bottom. Pour the egg mixture over the mushrooms and gently stir to combine.
- Return the dish to the oven and bake the frittata for 20-25 minutes, or until the edges are golden brown, and a knife inserted into the center comes out clean.
- Allow the frittata to cool for about 10 minutes before slicing it into eight pieces. Serve warm and enjoy!
Ingredients
- 2 tablespoons olive oil
- 16 ounces button mushrooms, sliced
- 8 large eggs
- ¼ cup sour cream
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ½ cup scallions, chopped (green parts only)
- ½ cup Parmesan cheese, finely grated
- Olive oil spray
Nutritional Values
Calories: 1232 kcal | Carbohydrates: 24 g | Protein: 80 g | Fat: 88 g | Saturated Fat: 32 g | Sodium: 1920 mg | Fiber: 8 g | Sugar: 16 g
FAQ
- What distinguishes a frittata from a quiche?
- Both frittatas and quiches are egg-based dishes, but a quiche is generally baked with a crust, making its filling softer with more dairy like heavy cream. On the other hand, frittatas spotlight the eggs and are typically cooked in an oven-safe skillet or pie dish without a crust.
- Can Greek yogurt substitute sour cream in the frittata?
- Yes, Greek yogurt can replace sour cream, but sour cream is preferred for its texture. If using yogurt, opt for plain full-fat Greek yogurt, as regular yogurt is too thin and may not provide the desired consistency.
- Is it possible to cook the frittata in a cast-iron skillet?
- Certainly, a well-seasoned cast-iron skillet can be used. However, this recipe suggests baking the frittata in a pie dish heated in the oven, which helps achieve a nicely browned bottom.
- How should I store leftover frittata, and how long will it last?
- Store leftover frittata in an airtight container in the refrigerator for up to four days. It can be reheated in a 350°F oven or a microwave at 50% power. The frittata can also be enjoyed cold directly from the fridge.
- Can the frittata be frozen for later use?
- Yes, you can freeze the frittata. Slice it and place the slices in a single layer in freezer bags. The frittata slices can be stored in the freezer for up to three months.
Tips
- To ensure your frittata releases easily and doesn’t stick, be sure to thoroughly grease both the bottom and sides of the pie dish with olive oil or butter, reaching all the way to the top.
- Consider using plain, full-fat Greek yogurt as a substitute for sour cream if desired, but avoid regular yogurt, as it’s too runny for this recipe.
- For added convenience and to prevent any messes, place your pie dish on a foil-lined baking sheet to catch any potential drips during baking.
- If you’re planning to freeze leftovers, slice the frittata first and lay the slices in a single layer in freezer bags. This allows for easy reheating of individual portions later.
Equipment
- 9-inch Pie Dish
- Oven Mitts
- Large Skillet
- Olive Oil Spray (or an oil dispenser)
- Heatproof Surface Mat or Trivet
- Large Baking Sheet (optional, for catching drips)
