Mushroom Frittata

A golden, pillowy egg dish loaded with sautéed mushrooms and shallots—this is what Mediterranean breakfast dreams are made of. Frittatas are the smart cook's secret weapon: minimal fuss, maximum elegance, and endlessly adaptable. Ready in 30 minutes, it's equally at home at your breakfast table or dinner plate.

Ingredients:

• 8 large eggs (or 10 egg whites for lighter version)
• 300g mixed mushrooms, sliced
• 2 shallots, thinly sliced
• 75g grated Parmesan
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Fresh thyme and parsley
• Salt and pepper to taste

Method:

1. Heat 1 tablespoon olive oil in a 10-inch ovenproof skillet over medium-high heat. Sauté mushrooms and shallots until golden and any moisture has evaporated (about 8 minutes). Add garlic and cook for 1 minute more.
2. Whisk eggs with half the Parmesan, thyme, salt, and pepper in a bowl.
3. Add remaining olive oil to the skillet, then pour in the egg mixture. Gently stir to distribute mushrooms evenly, then let it cook undisturbed for 2–3 minutes until the edges just begin to set.
4. Sprinkle remaining Parmesan on top, then transfer the skillet to a preheated 400°F (200°C) oven.
5. Bake for 8–10 minutes until the center is just set but still slightly creamy. Garnish with fresh parsley and serve warm.

Full recipe at Skinnytaste →

Chef's tip: Don't skip preheating the oven—a hot blast ensures a fluffy, risen frittata rather than a dense, rubbery disc. The eggs finish gently and evenly from above.