Skinnytaste > Mushroom Shallot Frittata

Mushroom Shallot Frittata

This post may contain affiliate links. Read my disclosure policy.

This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.

This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.Mushroom Shallot Frittata

I love making frittatas for breakfast, brunch or lunch. Cut into small squares, they can be served as an appetizer as well.  I also love Light Swiss Chard Frittata and Spinach and Feta Frittata

I almost missed my train this morning making this delicious frittata but it would have been worth it. The smell of the mushrooms and shallots coming out of my bag filled my train, oops if I made anyone hungry!

More Frittata Recipes You Might Enjoy:

Mushroom Shallot Frittata

5 from 1 vote
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
Course: Breakfast, Brunch, Lunch
Cuisine: American
This aromatic mushroom shallot egg frittata is a gourmet breakfast that is low in points and is easy to make.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 /4 of frittata


  • 4 shallots, finely chopped
  • 1/2 lb mushrooms, finely chopped
  • 2 tsp fresh chopped parsley
  • 1 tsp thyme
  • 3 eggs
  • 5 large egg whites
  • 1 tbsp fat free half and half, or milk
  • 1/4 cup fresh grated Pecorino Romano
  • 1 tbsp butter
  • salt and fresh pepper


  • Preheat oven to 350°.
  • Heat butter in a large skillet over medium heat.
  • Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.
  • In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.
  • Add eggs to the skillet making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to oven.
  • Cook about 15 minutes, or until frittata is completely cooked.
  • Serve warm, cut into 4 equal wedges.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 1 /4 of frittata, Calories: 132 kcal, Carbohydrates: 6 g, Protein: 11 g, Fat: 7.5 g, Saturated Fat: 3 g, Cholesterol: 147 mg, Sodium: 150 mg, Fiber: 1 g, Sugar: 2.5 g



Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

29 comments on “Mushroom Shallot Frittata”

  1. Love this one, could eat it every day, simple perfect flavors, I sometimes do a wedge of laughing cow cheese instead of Parmesan if that is what I have around, Adaptable for one person or more, great, thank you.

  2. Pingback: Skinnytaste Meal Plan (March 26-April 1) - The Healthy Cooking Source

  3. Pingback: Skinnytaste Meal Plan (March 26-April 1) – Site Title

  4. Avatar photo
    Raquel Westerdahl

    I just made this because I had leftover shallots and mushrooms from another recipe- was well worth the trip to buy fresh parsley and thyme!!!! My kitchen smelled heavenly and the flavors blend so well!! I chose to freeze the rest in single serving sizes to bring to work for rest of the week. As for the concern of the shallot/mushroom mixture sitting at the bottom, if you continue to mix the eggs/shallots/mushrooms well as the eggs set you can avoid this issue entirely. Great recipe Gina,
    I didn't see it coming and was a grand slam!!!!!

  5. I made this for brunch and it was fabulous! But, then again, I haven't made any of your recipes that weren't. Keep them coming!

  6. Made this for dinner tonight, the flavours are unbelievable! The only issue I had is that the mushrooms/shallots sat on the bottom, making the end result a wet bottomed frittata. Is that normal? (this is my first frittata). Im wondering if maybe I used too many shallots, if the mixture should have been stirred into the egg? As I said, the flavours were great, I just wonder how I can make the bottom less soggy.

    P.S. LOVE your recipes 🙂

  7. Avatar photo
    Red Headed Mama

    Just made this with rosemary instead of parsley. OH MY! So freaking delicious! Thanks again!

  8. made this this morning before work… so good! I used eggbeaters instead of eggs and it worked out just fine, but i needed to bake it for about 25 minutes to set.

    some advice for anyone without a skillet… i used a round baking pan and it worked out fine! just be careful taking it off the stovetop 🙂

  9. Just made this on a lazy, cloudy Sunday for brunch. Thanks again for another amazing recipe! You rock, Gina! Frozen banana Popsicles are next for today's sweet treat! 🙂

  10. Just made this for my husband (a world traveler who happens to be home). He LOVED it so did I. What to do with the yolks though??

  11. Avatar photo
    Meredith Wilcke

    I tried this with basil and rosemary since that's what I had, and regular white mushrooms. VERY GOOD! Thanks Gina! Points Plus came to 4 for me.

  12. Could this be adapted to your recipe for making mini omelets with a muffin tin? And which type of mushrooms do you recommend for this particular recipe?

  13. This was incredible!! I made it for brunch today & my DH & 2 Boys raved about it. They thought there was some sort of meat in it & were surprised when I told them what was in it. The mushrooms really give it a nice "meaty" taste! Thank you for an awesome, easy recipe. As a tip, I used my cuisinart to chop up the mushrooms into tiny pieces, it made it much easier!

  14. Hi there, I just plugged in the ingredients and updated the nutritional info. Still 3 points! Not sure why it's different on recipe builder.

  15. just had to let you know…when i did my word verify…it was “achubo”…God does have a sense of humor!

  16. Avatar photo
    Parcells Custom Painting

    Sounds delicious! I’m so glad I subscribed to your blog. Is the ingredient under mushrooms parsley?