This aromatic mushroom frittata with egg whites, sautéed mushrooms, shallots, and cheese is a high-protein, easy-to-make gourmet breakfast, brunch, or “brinner” (breakfast for dinner). It’s ready in 30 minutes between the stovetop and oven.
Egg White Frittata With Mushrooms
An Italian egg dish, a frittata is a bit like a cross between a crustless quiche and an open-faced omelet. It’s such a great high-protein meal for breakfast or brunch, and I’ll even whip up this mushroom frittata as an easy breakfast-for-dinner. This is a (mostly) egg white frittata with savory mushrooms, shallots, fresh herbs, and fresh-grated Pecorino Romano cheese.
I love that I can make it in one skillet in under 30 minutes. Other favorite recipes include this Swiss chard frittata, spinach feta frittata, and mushroom spinach scrambled eggs.
Why This Mushroom Frittata Is a Favorite
A frittata starts on the stovetop before it’s finished in the oven. This makes it easier than a Spanish tortilla or an omelet, since there’s no flipping involved. Plus, sautéing the mushrooms and shallots for this recipe makes the whole kitchen smell amazing! Here are more reasons this homemade frittata recipe stays on repeat.
- Earthy, savory flavors in every bite. This is a great vegetarian breakfast option and the meaty mushrooms make it feel extra hearty.
- It’s super customizable: Omelets, frittatas, and quiches are very easy to make your own. Change up the mushrooms, shallots, and cheese with your favorite mix-ins.
- Lower in calories, high in protein thanks to a combination of egg whites and whole eggs.
- Naturally gluten-free, with the option to make it dairy-free with a few simple ingredient swaps.
- Plenty of ways to serve it: Serve a mushroom frittata with crispy bacon for breakfast or as a gourmet side to air fryer steak with a salad. It also makes a tasty appetizer cut into small squares.
Ingredients You’ll Need
These are the ingredients needed to make this easy mushroom frittata. See the recipe card for exact measurements.
- Shallots: Finely chopped. You could also use any mild, sweet onion.
- Mushrooms: Also finely chopped. I like to use baby bella, cremini, or button mushrooms. Larger portobellos, white mushrooms, or even an exotic mix, like oyster and shiitake mushrooms, would also be delicious in a frittata.
- Parsley and thyme: Aromatic fresh herbs that pair wonderfully with the earthiness of the mushrooms and sweetness of the shallots. Feel free to try other herbs like oregano, rosemary, or basil. If you use dried herbs, you’ll only need about ⅓ as much, as the flavor is more concentrated.
- Eggs: I make this low-calorie frittata recipe mostly with egg whites, and I also like to include whole eggs for extra protein and richness. I do about a 60/40 split of whole eggs to whites. You can adapt the ratio as you like.
- Half-and-half or any dairy or non-dairy milk you prefer.
- Pecorino Romano or freshly grated Parmesan cheese. Crumbly feta, or goat cheese are all great alternatives.
- Butter for sautéing, or you can use avocado oil or olive oil.
Ingredient Tip
Use the leftover egg yolks to make hollandaise sauce (great for drizzling over asparagus with poached eggs), homemade egg noodles, or spaghetti carbonara. You could also scramble just the yolks to add to egg salad. Or, make high-protein egg bagels.
How to Make a Mushroom Frittata
This easy frittata recipe is ready in 30 minutes or less in a few simple steps. You’ll want to use a cast-iron skillet or similar that can safely go from the stovetop to the oven.
- Sauté the veggies. Sauté the shallots in butter for 5 minutes, until soft and golden. Stir in the chopped mushrooms and herbs, and then season to taste.
- Mix the eggs. Meanwhile, whisk the eggs and egg whites with grated cheese, half-and-half, salt, and pepper. Pour the eggs into the skillet, covering all the veggies.
- Cook. After two minutes, or when the edges just start to set, move your frittata to a 350ºF oven. Bake for 15 minutes, or until the eggs are fully set. Slice into quarters and enjoy this frittata while it’s warm.
Mushroom Frittata
Ingredients
- 4 shallots, finely chopped
- 1/2 pound mushrooms, finely chopped
- 2 teaspoons fresh chopped parsley
- 1 teaspoon thyme
- 3 eggs
- 5 large egg whites
- 1 Tablespoon fat-free half and half, or milk
- 1/4 cup fresh grated Pecorino Romano
- 1 Tablespoon butter
- Salt and fresh pepper
Instructions
- Preheat oven to 350°F.
- Heat butter in a large skillet over medium heat.
- Stir in shallots and sauté until golden, about 5 minutes. Add chopped mushrooms, thyme, parsley, salt, and pepper.
- In a medium bowl, whisk eggs, egg whites, Pecorino, 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 the oven.
- Cook for about 15 minutes, or until frittata is completely cooked.
- Serve warm, cut into 4 equal wedges.
Last Step:
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Tips for a Perfect Mushroom Frittata
- Use a food processor to quickly chop the ingredients. Just make sure that you don’t over-process the mushrooms and shallots.
- To avoid a soggy bottom, sauté the shallots and mushrooms thoroughly. If you find they are sinking to the bottom of the frittata while it cooks, gently mix the mushrooms and shallots with the eggs while they set.
- No oven-proof skillet? Bake the frittata mixture in a round baking pan instead. For extra stability, place the pan on a baking sheet before you fill it to make it easier to move to and from the oven.
Variations
- Truffle instead of mushrooms: For an extra-gourmet spin, substitute mushrooms with freshly shaved truffle. This version makes a delicious side dish to a grilled steak when entertaining.
- More vegetables: Customize your frittata with diced bell pepper, zucchini, cherry tomatoes, and wilted spinach. If you’re adding more veggies, consider reducing the mushrooms to keep the total add-ins to about ½ pound.
- Dairy-free: Sauté with olive oil, and substitute half-and-half with your preferred non-dairy milk alternative. Skip the Pecorino, or replace it with grated vegan cheese.
- Make it mini: Instead of one large frittata, whisk the sautéed mushrooms/shallots into the egg mixture, and divide it between the greased wells of a muffin tin to make egg muffins. You’ll need to adjust the baking time since the eggs will be thicker. Or, try these Starbucks-style Instant Pot egg bites.
What to Serve With a Mushroom Frittata
I like to serve my frittata with a fresh arugula salad or kale salad and crispy roasted potatoes on the side. These are more ways to make this delicious egg dish into a meal.
Make-Ahead and Storage
- Refrigerate. Store this mushroom frittata in an airtight container in the fridge.
- Reheat. Reheat leftovers within 3 days, either in the microwave or in a covered skillet over low heat.
- Freeze. You can freeze your frittata for up to 2 months. Seal the cooled frittata in a freezer bag or container, either whole or in slices. Thaw it fully in the fridge before reheating.
Delicious! I substituted soy milk for the half and half since I didn’t have any on hand, and cooked the frittata in a round baking dish instead of the skillet. I needed to cook mine for longer but it turned out great! The combination of shallots and mushrooms with herbs is definitely a winner. I paired it with some avocado and hot sauce. Looking forward to yummy breakfasts for the next few days!
This is a great and customizable recipe! Thanks for all the other recommendations to change it up. This is delicious as is but will be fun to try other variations. This came together easily and was quick to make … I will definitely be making this again!
I cannot bring myself to use 5 egg whites and discards the yolks. Who else feels this way? I may bring myself to discard 1 yolk.
I buy the egg whites in a carton.
So glad I found this recipe!
It was the perfect side for our grilled steak. Husband said it’s the best frittata I’ve ever made!
*bonus- kitchen smelled heavenly while baking
This was easy and tasty. I love that the skillet in which the shallots and mushrooms were sauteed, went into the oven shortly after adding the egg mixture. I used almond milk instead of half and half or milk because that’s all I had on hand. It was only a TBS, so I don’t think it affected the outcome. I made this in my carbon steel skillet. I must point out that step 4 in the instructions says Parmesan but the ingredients call for Romano. I suppose Parmesan would work just as well.
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.
When you say 4 shallots, do you mean 4 shallot bulbs? Or do you mean green onions?
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!!!!!
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!
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 🙂
Just made this with rosemary instead of parsley. OH MY! So freaking delicious! Thanks again!
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 🙂
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! 🙂
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??
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.
Sure, why not! I like baby bellas, but any mushrooms you like would be great.
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?
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!
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.
I'll have to recheck this and update it if it's wrong. Thanks for pointing it out!!
When I put this into the recipe builder on weight watchers, it calculates as 4 points, not 3.
I
love your recipes. Thanks alot!
Sandy
@skoots achubo? Not sure if i follow? Please explain, I’m curious now! 🙂
just had to let you know…when i did my word verify…it was “achubo”…God does have a sense of humor!
had this for breakfast today…yummo!
thanks for the idea…i’m down 3 🙂
Thanks for catching that, I was keeping you in suspense! Chopped parsley!
Sounds delicious! I’m so glad I subscribed to your blog. Is the ingredient under mushrooms parsley?
The 3rd ingredient? 2 tsp fresh chopped….what?
Parsley
MMM. Mushrooms and shallots. It doesn’t get any better than that.
This looks like a good one. I LOVE mushrooms!!
this looks great. I adore shallots