Mushroom Frittata

This elegant yet effortless egg dish feels like something from a Parisian bistro, but comes together in just 30 minutes—making it the perfect weeknight dinner that actually impresses.

Ingredients:

• 8 large eggs (or 12 egg whites for lighter version)
• 8 oz mushrooms, sliced
• 2 shallots, thinly sliced
• 2 tablespoons olive oil
• ½ cup grated Gruyère or Emmental cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme or parsley (optional)

Method:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Sauté the shallots until softened, about 2 minutes.
3. Add the sliced mushrooms and garlic, cooking until golden and any liquid evaporates, roughly 5–6 minutes. Season with salt and pepper.
4. Whisk the eggs with a pinch of salt and pepper in a bowl, then pour over the mushroom mixture.
5. Sprinkle the cheese evenly over top and cook on the stovetop for 2–3 minutes until the edges just set.
6. Transfer the skillet to the oven and bake for 8–10 minutes until the center is set but still creamy.
7. Slide onto a cutting board, slice into wedges, and serve warm.

Full recipe at Skinnytaste →

Chef's tip: Don't skip sautéing the mushrooms until they're deeply golden—this concentrates their earthy flavor and prevents a watery frittata.