There’s something about a well-made frittata that feels like a warm hug in the morning. This one, inspired by rustic Italian flavors, is loaded with earthy mushrooms and fresh herbs. It’s straightforward to make, and easy to customize with whatever you have on hand.
The Story Behind This Recipe
I first came across this style of frittata during a trip to Tuscany, where simple ingredients shine through the purest preparations. The locals rely on fresh mushrooms gathered from nearby woods and aromatic herbs picked from windowsills. That balance of earthiness and freshness really stuck with me.
At home, this is my go-to when I want something comforting but not too heavy to start the day. I usually sauté mushrooms slowly to deepen their flavor and add just a pinch of herbs—sometimes sage or rosemary, sometimes parsley. Each version brings a subtly different note to the dish.
I like to cook the frittata gently over medium-low heat so the eggs stay tender and don’t get rubbery. Once the edges are set, I finish it in the oven or under the broiler to get a light golden crust on top. It’s a little ritual I’ve gotten used to, and it gives a nice textural contrast.
Serving this with a simple salad or some crusty bread rounds out the meal without much fuss. It works just as well for brunch or a light dinner, too. Friends appreciate it because it feels homemade but doesn’t keep me tied to the kitchen forever.
One small habit I picked up is always having a few eggs and mushrooms in the fridge. It’s an easy combination to throw together last minute and still get a dish that feels thoughtful and satisfying. Plus, you can sneak in those fresh herbs if you grow them yourself—little kitchen wins all around.
Cuisine: Italian
Course: Breakfast
Servings: 2-3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 6 large eggs
- 1 cup cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh rosemary or sage, chopped
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Step 1. Preheat oven to 375°F (190°C) if finishing in the oven.
- Step 2. In an oven-safe nonstick skillet, heat olive oil over medium heat.
- Step 3. Add onions and cook until translucent, about 4 minutes.
- Step 4. Add garlic and mushrooms; cook gently, stirring occasionally, until mushrooms release their moisture and become golden, about 6-8 minutes.
- Step 5. Season vegetables with salt, pepper, and half the herbs.
- Step 6. In a bowl, whisk eggs with remaining herbs, salt, and pepper.
- Step 7. Pour eggs evenly over mushrooms in the skillet; stir gently to distribute.
- Step 8. Cook on stovetop for 5 minutes over medium-low until the edges begin to set.
- Step 9. Sprinkle Parmesan on top if using.
- Step 10. Transfer skillet to the oven and bake for 8-10 minutes, or until eggs are fully set and lightly golden on top.
- Step 11. Remove from oven and let cool slightly before slicing and serving.
Tips for Success
- Use an oven-safe skillet to avoid extra dishes and make finishing the frittata easier.
- If you don’t have fresh herbs, dried herbs work but use less—the flavor is more concentrated.
- For a fluffier frittata, add a splash of milk or cream to the beaten eggs.
- Don’t rush the mushroom cooking step—slow sautéing brings out better flavor and prevents sogginess.
Variations & Substitutions
- Swap mushrooms for sautéed bell peppers or zucchini for a different veggie base.
- Add cooked pancetta or ham with the mushrooms for a heartier frittata.
- Mix in some fresh spinach or arugula just before pouring the eggs for a green boost.
- Top with a bit of mozzarella or goat cheese instead of Parmesan for a creamier texture.
