Mushroom Frittata

A silky, golden Italian egg cake loaded with sautéed mushrooms and shallots—this is how Italians do breakfast elegantly, without fuss, and it's ready in under 30 minutes.

Ingredients:

• 8 eggs (or 12 egg whites for lighter version)
• 250g mushrooms, sliced
• 2 shallots, thinly sliced
• 50g grated Parmesan
• 2 tablespoons olive oil
• Salt, pepper, and fresh thyme to taste

Method:

1. Heat olive oil in a 25cm ovenproof skillet over medium-high heat. Sauté shallots until soft, about 2 minutes.
2. Add mushrooms and cook until golden and any liquid evaporates, roughly 8 minutes. Season with salt, pepper, and thyme.
3. Whisk eggs in a bowl with Parmesan and a pinch of salt. Pour over mushrooms, gently stirring to distribute evenly.
4. Cook on the stovetop for 3–4 minutes until edges set, then transfer to a preheated 200°C oven.
5. Bake 8–10 minutes until the center is just set and the top is lightly golden.
6. Slice into wedges and serve warm or at room temperature.

Full recipe at Skinnytaste →

Chef's tip: Don't skip cooking off the mushroom liquid on the stovetop—it prevents a soggy frittata and lets those earthy flavors concentrate and intensify.