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Woodland Mushroom Frittata

This mushroom frittata highlights the earthy, umami-rich qualities of mushrooms, cooked with sautéed onions and garlic, then baked with eggs and cheese until fluffy and golden. The final dish has a tender, slightly creamy texture with a smoky aroma that evokes a walk through a forest in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 250 g cremini or button mushrooms sliced evenly
  • 1/2 small onion finely chopped
  • 1 tsp minced garlic added near the end of sautéing
  • 4 large eggs whisked until pale and frothy
  • 50 g cheddar or Gruyère cheese shredded
  • 1 tbsp olive oil or butter for sautéing
  • a few fresh thyme or parsley herbs chopped, for brightness
  • to taste salt and pepper season as you go

Equipment

  • 20cm ovenproof skillet
  • Sharp knife
  • Cutting board
  • Whisk
  • Spatula

Method
 

  1. Slice the mushrooms evenly and chop the onion finely, preparing your ingredients for sautéing.
  2. Heat the oil or butter in your ovenproof skillet over medium heat until it shimmers and begins to gently crackle.
  3. Add the chopped onion to the skillet and cook for about 5 minutes until it turns golden and fragrant, stirring occasionally.
  4. Add the sliced mushrooms to the skillet and cook for about 8 minutes, stirring occasionally, until they release their moisture and turn tender with a smoky, caramelized aroma.
  5. Stir in the minced garlic and cook for an additional minute until fragrant, then season with salt and pepper to taste.
  6. Meanwhile, crack the eggs into a bowl and whisk vigorously until they become pale, frothy, and slightly thickened, about 30 seconds.
  7. Pour the beaten eggs evenly over the sautéed mushrooms and onions in the skillet, tilting to distribute the mixture uniformly.
  8. Sprinkle the shredded cheese and chopped herbs evenly over the egg mixture, then let it cook undisturbed for 2-3 minutes until the edges start to set.
  9. Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 8-10 minutes, until the top is puffed, golden, and slightly crackled, with a moist, tender center.
  10. Remove from the oven and let the frittata rest for 2 minutes to allow it to settle and make slicing easier.
  11. Slice into wedges and serve directly from the skillet, garnished with extra herbs if desired. Enjoy the tender, smoky, earthy flavors that evoke a woodland walk with every bite.