mushroom and gruyere frittata

mushroom and gruyere frittata

This mushroom and gruyere frittata makes a delicious and healthy lunch or breakfast. The savory, umami flavor of cremini mushrooms pair beautifully with the garlic and thyme in this recipe. The salty bite from shredded gruyere adds a hint of indulgence and brings the whole dish together. 

mushroom and gruyere frittata

It’s hard to believe we’re almost a year into life in the time of COVID. My heart goes out to the thousands of families who lost loved ones or family businesses due to the pandemic. I’m grateful each day for continued health and God’s protection and I try to focus on silver lining details that are sometimes easy to miss. Part of my personal silver lining includes having a job that allows me to work safely from my home. My introverted temperament is very well suited to hours of quiet focus time, responding to emails, scheduling meetings, and formalizing processes. As long as I get to see my husband and FaceTime my mom and sister each day, I make a really happy hermit. 

Living that work from home (WFH) life also means that lunches can sometimes be a challenge. While breakfast can be as simple as a shake or overnight oats, I rarely crave a cold salad or “tuna again” come noon. I developed this mushroom gruyere frittata recipe specifically with WFH in mind. I can cook a frittata in the morning (or night before) and enjoy a wedge packed with vegetables and protein in the middle of a busy work day. 

Since frittatas can be enjoyed warm or at room temperature, this makes a great lunch for essential workers as well, without whom the very fabric of our communities would deteriorate. 

With a heart full of gratitude I wish all my readers good health and high hopes as we endure this pandemic together. I hope you enjoy this recipe and that it brings you a bit of tasty distraction.

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mushroom and gruyere frittata

mushroom and gruyere frittata


  • Author: Sepideh Esmaili Campos

Ingredients

Scale
  • 7 eggs
  • 2 tablespoons half and half 
  • Kosher salt
  • ¼ teaspoon cayenne pepper 
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon ghee (or olive oil)
  • 20 oz cremini mushrooms, cleaned and sliced 
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 2 ounces gruyere cheese, grated on the large holes of a box grater 
  • 4 scallions, thinly sliced for garnish (optional) 

Instructions

  1. Preheat the oven to 350 degrees. 
  2. In a large bowl, combine the eggs, half and half, ½ teaspoon kosher salt, cayenne pepper, and nutmeg. 
  3. Whisk to fully combine, set aside. 
  4. Heat the ghee in a 10 inch ovenproof skillet over medium heat, until melted.
  5. Add the sliced mushrooms, increase the heat the medium high and cook until the mushrooms have released moisture and cooked down, 6-8 minutes. 
  6. Reduce the heat to medium, add ¼ teaspoon kosher salt, garlic, and dried thyme to the mushrooms. Cook and stir until fragrant, 30-60 seconds. 
  7. Pour the egg mixture and half of the grated cheese into the skillet of mushrooms, stir to gently cook the eggs a bit. 
  8. Use a rubber spatula to pat the mushrooms down into the eggs in a single layer. 
  9. Sprinkle the rest of the cheese over the top of the frittata. 
  10. Place the skillet in the oven and bake until the eggs are just cooked, 10-13 minutes. 
  11. If desired, place the frittata under the broiler for 30-60 seconds to brown the cheese. 
  12. Top with scallions if desired. 
  13. Cut into wedges and serve warm or at room temperature. 
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