This recipe is a one-dish wonder and perfect for a holiday breakfast or brunch! It’s prepared with minimal dishes so cleanup is nice and quick. My favorite kind of recipe! I like to use a variety of mushrooms to add different textures and flavors but if you only have access to one or two varieties, that will do! A soft goat cheese is a delicious and creamy addition in this recipe, however if that’s not your thing, go ahead and substitute your favorite cheese or omit the cheese altogether if you’re looking for a dairy-free/paleo option. For the herbs, rosemary is my most favorite herb to use in the Mushroom Medley Frittata as the flavor pairs nicely with the mushrooms, eggs and red onion. However, basil, oregano, sage, thyme and dill are also quite tasty! Since my husband is not a ‘veggie lover’ per-se, I also make a ham and cheese frittata to serve along side this one (recipe coming soon).
A Cast-iron skillet works wonders with this recipe.
I used my 10 1/2 inch Cast-Iron skillet for this recipe. All of the steps can be done in the skillet from the stove top and into the oven. However, if you don’t have a cast-iron, a 9 x 9-inch glass dish will also do the trick. Recipe instructions below. Grain-free Berry Crisp and Grain-free Turkey Pot Pie are two additional recipes that are made in a cast-iron skillet.
Season your pre-seasoned cast-iron skillet.
Even though your cast-iron skillet may have come pre-seasoned when purchased, it’s still beneficial to season it to prevent sticking and to maintain durability and longevity. Here’s the method I used from The Kitchn blog: How to Season a Cast Iron Skillet.
Mushroom Medley Frittata in the works.
Mushroom Medley Frittata ready to be served!
Mushroom Medley Frittata
Breakfast is served! Gourmet meets simple with this recipe. Best of all, minimal dishes are needed so cleanup is nice and quick!
Ingredients
- 8 large eggs
- Salt and pepper
- 1 tbsp. coconut oil (such as Nutiva)
- 2 cups mixed fresh mushrooms, sliced (shiitake, white button, portabella, crimini, etc)
- ½ cup red onion, sliced
- 2 cups of spinach
- 1–2 tsp. fresh herbs of choice or ½-1 tsp. dried (rosemary, sage, dill, thyme, oregano, basil, etc.)
- ¼ cup of goat cheese or cheese of choice^
Instructions
- Preheat broiler to high (550 degrees).
- Whisk eggs in a medium bowl; add salt and pepper and set aside.
- In an oven-safe skillet or cast iron skillet, place over medium heat. Add coconut oil or butter to the skillet. Once oil or butter is heated add mushrooms and red onion.
- Saute mushrooms and onions for 3-4 minutes.
- Add spinach and herbs and continue to saute for 30-60 seconds or until spinach begins to wilt.
- Top vegetables with goat cheese and eggs.
- Cook for 4-5 minutes on medium heat or until the edges begin to set.
- Finally, place the skillet under the broiler and broil for another 3-4 minutes or until center is just about set. Watch carefully so that you do not overcook or burn the eggs which can easily happen during the broiling process.
- Remove from oven, let set for 5 minutes and enjoy.
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Notes
^omit cheese for dairy-free.
**No cast iron or oven safe skillet? No sweat. Transfer to 9×9 dish after step 6 and bake in over at 375 degrees for 20-25 minutes or until center is set.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 222
- Fat: 15 g
- Sodium: 375 mg
- Carbohydrate: 5 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 17 g
Dietary
Let us know if you add this recipe to your Holiday Breakfast or Brunch menu!
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Made this a.m. for Mother’s Day breakfast along with some fresh fruit. Very good!!! Highly recommend. !!!
Thank you! What a great way to celebrate Mother’s Day.
For the record, I’m a remarkably amateur cook despite best attempts over the past 10 years. I did the dish method since I don’t have a oven-safe skillet. I could have cooked the mushrooms and onions a bit longer than 4 minutes, they were a little hard. And I had to bake for 30 minutes until the center was set. Amazing flavors, will definitely make again!
This is so great, Erin! We love that you’re getting in the kitchen. As you’ll find out, what makes a good cook isn’t the ability to follow a recipe exactly but to be able to modify ingredients and cooking times as needed because everyone does things a little differently (chops ingredients smaller or larger), oven and stove temperatures vary and so do pan sizes, etc. That being said, it sounds like you’re well on your way to moving past ‘amateur’ in the kitchen.
I often make a frittata for our first meal because it has vegetables and good protein. This was easy and delicious, and since it serves four, there are leftovers for another meal. Two home runs!
Perfect! We appreciate the feedback and 5-star review!