Mushroom Frittata
A savory mushroom frittata packed with fresh vegetables, creamy cheese, and rich flavors, perfect for brunch or a hearty breakfast that delights vegetarians and cheese lovers alike.
Ingredients
- 1 cup sliced fresh mushrooms ⓘ
- 2/3 cup chopped onions ⓘ
- 2/3 cup chopped green pepper ⓘ
- 1 cup chopped fresh zucchini ⓘ
- 1 minced garlic ⓘ
- 2 Tbsp vegetable oil ⓘ
- 5 eggs ⓘ
- 1/3 cup light cream ⓘ
- 1/2 tsp salt ⓘ
- dash pepper ⓘ
- 1 1/2 cups soft bread cubes lightly packed ⓘ
- 8 oz cream cheese cut into 1/2-inch cubes ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Saute mushrooms, onions, green pepper, zucchini, and garlic in oil until crisp-tender.
- Beat eggs with cream, salt, and pepper.
- Add the mushroom mixture, bread cubes, cream cheese, and shredded Cheddar cheese to the eggs.
- Stir thoroughly but lightly to keep cream cheese cubes intact.
- Pour the mixture into a well-greased 9-inch pie plate.
- Bake at 350°F for 45 minutes or until set in the center and browned.
- Cool for 5 to 10 minutes before serving.
Tips & Substitutions
For a more robust flavor, consider adding fresh herbs like thyme or parsley to the sautéed vegetables. If you're out of light cream, milk or half-and-half can be used as a substitute, but the texture may be slightly different. You can also swap the zucchini for other vegetables like spinach or bell peppers. Make sure to cook the veggies until they are just tender to ensure they don’t release too much moisture into the frittata.
Serving Suggestions
This mushroom frittata makes a delightful brunch dish, perfect for serving alongside a fresh salad or crusty bread. Pair it with a light vinaigrette or serve with a side of fruit for a balanced meal. You can also enjoy it cold or at room temperature, making it a great option for picnics or light lunches. It pairs beautifully with Crunchy Almond Bark for a sweet finish.
Storage & Reheating
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals until warmed through. Alternatively, you can reheat in the oven at 350°F for about 15-20 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Frittata contains roughly 861 calories, with 18g protein, 55g carbohydrates, and 65g fat. It is an excellent source of vitamin A (91% of the Daily Value), vitamin C (38% of the Daily Value), and protein (36% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2212mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this frittata ahead of time?
Absolutely! You can prepare the frittata a day in advance and simply reheat it when you're ready to serve. This is a great time-saver for busy mornings or brunch gatherings.
What can I use instead of cream cheese?
If you're looking for a lighter option or a dairy-free alternative, consider using silken tofu blended until smooth or a dairy-free cream cheese substitute. Both will work well in maintaining the frittata's creamy texture.
Can I freeze the leftover frittata?
Yes, you can freeze it! Allow the frittata to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).