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Wild Mushroom Frittata

This mushroom frittata features slow-sautéed wild mushrooms that turn velvety and deeply fragrant, combined with tender, fluffy eggs baked to perfection. The dish has a rustic, golden top with a moist interior packed with earthy flavors and a satisfying texture, ideal for a cozy breakfast or brunch. Its simple yet rich profile makes it a comforting showstopper with minimal fuss.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g wild mushrooms sliced
  • 4 large eggs fresh
  • 1 tbsp olive oil extra virgin recommended
  • 2 cloves garlic minced
  • 1 tsp fresh thyme chopped
  • to taste salt and pepper for seasoning
  • 1/4 cup parmesan cheese optional, grated

Equipment

  • Ovenproof skillet
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

Method
 

  1. Warm your ovenproof skillet over medium heat and add the olive oil. When it shimmers and you hear a gentle sizzle, add the sliced wild mushrooms along with a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until the mushrooms release their earthy aroma and turn a deep golden brown.
  2. While the mushrooms cook, crack the eggs into a mixing bowl. Whisk them vigorously until the mixture is smooth and slightly frothy. Season with salt, pepper, and stir in the chopped thyme for fresh herbal brightness.
  3. Once the mushrooms are nicely browned and fragrant, push them to one side of the skillet. Pour the beaten eggs evenly over the mushrooms, tilting the pan slightly to distribute the eggs evenly. Let this cook gently for 2 minutes until the edges start to set and turn slightly golden.
  4. Sprinkle the grated parmesan cheese over the eggs if using, and lower the heat slightly. Allow the eggs to cook undisturbed for about 3 minutes, until the edges are firm but the center still jiggles slightly when shaken.
  5. Transfer the skillet to your preheated oven at 190°C (375°F). Bake for 10–12 minutes, watching for the top to puff and turn a light golden color. The frittata is ready when a toothpick inserted in the center comes out clean and the surface is slightly firm.
  6. Remove the skillet from the oven and let the frittata rest for 5 minutes. This resting period allows the eggs to finish setting and makes slicing easier. Slice into wedges and serve warm or at room temperature, garnished with extra herbs if desired.

Notes

For extra flavor, add a splash of lemon juice just before serving. If you prefer a vegetarian option, skip the cheese or substitute with a dairy-free cheese alternative.