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Homemade Mushroom Shallot Frittata photo

Mushroom Shallot Frittata

This Mushroom Shallot Frittata is a delightful, wholesome dish packed with savory flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Frittata:
  • 4 shallots finely chopped
  • 1/2 lb mushrooms finely chopped
  • 2 tsp fresh chopped parsley
  • 1 tsp thyme
  • 3 eggs
  • 5 large egg whites
  • 1 tbsp fat-free half and half or milk
  • 1/4 cup fresh grated Pecorino Romano
  • 1 tbsp butter
  • Salt and fresh pepper to taste

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Spatula
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Start by finely chopping the shallots and mushrooms. This step is crucial as it allows the flavors to meld beautifully in the frittata.
  2. Step 2: Cook the Shallots and Mushrooms - In a non-stick skillet, melt the butter over medium heat. Once melted, add the chopped shallots and sauté until they become translucent, about 3-4 minutes. Next, add the mushrooms and continue to cook until they are tender and any liquid has evaporated, approximately 5-7 minutes. Season with salt and pepper to taste.
  3. Step 3: Whisk the Eggs - In a mixing bowl, whisk together the eggs, egg whites, fat-free half and half (or milk), thyme, and a generous pinch of salt and pepper. Mix until well combined and slightly frothy.
  4. Step 4: Combine Ingredients - Add the cooked shallots and mushrooms to the egg mixture, along with the fresh parsley and Pecorino Romano cheese. Stir gently to combine.
  5. Step 5: Cook the Frittata - Pour the egg mixture back into the skillet over medium-low heat. Cook without stirring for about 5-7 minutes until the edges start to set. You can lift the edges with a spatula and let any uncooked egg flow underneath.
  6. Step 6: Finish Cooking - Once the edges are firm and the center is still slightly jiggly, transfer the skillet to a preheated oven at 350°F (175°C) and bake for an additional 10-15 minutes until the frittata is set and lightly golden on top.
  7. Step 7: Serve! - Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature. Garnish with extra parsley if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat slices in the microwave or a skillet over low heat until warmed through.
  • For longer storage, freeze individual slices wrapped in plastic wrap and then foil. They can be frozen for up to 2 months.