Mushroom Frittata

A golden, fluffy frittata loaded with earthy mushrooms and shallots is the French-Italian breakfast that feels fancy but comes together in 30 minutes—perfect for impressing yourself on a leisurely morning.

Ingredients:

• 8 eggs (or 10 egg whites for lighter version)
• 400g mushrooms, sliced
• 2 shallots, thinly sliced
• 50g Gruyère or Emmental cheese, grated
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• Salt, pepper, and fresh thyme to taste
• Handful of fresh parsley

Method:

1. Heat oven to 200°C.
2. Melt butter in a large ovenproof skillet over medium-high heat. Sauté mushrooms until golden (about 5 minutes), then add shallots and garlic, cooking another 3 minutes until soft.
3. Whisk eggs in a bowl with salt, pepper, and thyme. Pour into the skillet, gently stirring to distribute mushrooms evenly.
4. Sprinkle cheese over top and cook on the stovetop for 2–3 minutes until edges begin to set.
5. Transfer to the oven and bake 10–12 minutes until the centre is just set but still slightly jiggly.
6. Garnish with fresh parsley and serve warm, straight from the pan.

Full recipe at Skinnytaste →

Chef's tip: Don't overbake—a frittata continues cooking as it cools, so pull it out when the centre still has the gentlest wobble. Overcooked eggs turn rubbery; slightly underbaked stays creamy and luxurious.