This garlicky baby bella mushroom and Gruyère cheese frittata is a nutty, savory all-star meal that's perfect any time of day!
This mushroom and Gruyère frittata is perfect for breakfast, lunch or dinner - and it's a wonderful dish for entertaining!
Mushrooms and Swiss cheese are a classic flavor combination, and the Gruyère is perfect in this dish since it's pretty much an extra delicious version of Swiss cheese.
The mushroom is meaty and garlicky, the cheese is nutty with a slight tang, and the eggs are tender and fluffy. I like to broil the frittata at the end to get the cheese on top crispy and brown, but if you're more into a melty cheese moment that's a delicious option too!
I really like the method of cubing the cheese that goes INTO the frittata but grating the cheese that goes ONTO the frittata. The cheese cubes turn into these yummy little cheesy pockets all distributed through the frittata, and the grated cheese blankets the top with even more cheesy goodness. It's SO GOOD!
A mushroom and Gruyère frittata is perfect for any time of day. Have it for breakfast or brunch by itself or with some fruit, or it makes a great light and easy dinner with a side salad (here are some great options) and some crusty bread.
Yummy noises await you!
This garlicky baby bella mushroom and Gruyère cheese frittata is a nutty, savory all-star meal that's perfect any time of day!
- 12 large eggs
- 1/3 cup milk
- kosher salt
- pepper
- 4 oz Gruyère cheese
- 1 Tbsp butter
- 1 Tbsp olive oil
- 8 oz baby bella/cremini mushrooms, sliced
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, minced or pressed
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Preheat oven to 350°F. In a large bowl, crack all 12 eggs and whisk together with milk, 1/2 tsp kosher salt and 1/4 tsp pepper. Set aside. Grate 1/4 of the cheese, chop the remaining cheese into 1/4 inch cubes and set aside.
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Heat butter and olive oil in a 12-inch nonstick oven safe skillet over medium-high heat. When butter is melted, add mushrooms, onions, garlic, 1/2 tsp kosher salt and 1/4 tsp pepper and sauté until mushrooms and onion are tender and slightly browned and all the liquid from the mushrooms has been released and cooked off, about 7-8 minutes.
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Add egg mixture and use a rubber spatula to constantly stir and scrape the bottom of the pan until large curds form and the spatula leaves a visible trail through the egg mixture but the eggs are still very wet, about 2 minutes. Stir in cubed cheese. Use the rubber spatula to spread the egg mixture evenly into the pan, flattening the top and tucking down the sides into a disc shape.
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Top with grated cheese and transfer to the oven. Bake until the eggs are cooked on top, the frittata is slightly puffed and bounces back when touched, about 6 minutes.
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If you like the cheese on top to be softer and have a meltier texture, carefully (!) remove from oven now and allow frittata to cool in the pan for about 5 minutes. If you like the cheese on top to be crispier with a little bit of browning, switch the oven to broil and place the pan under the broiler for about 2 minutes, until cheese is bubbling and lightly browned. Carefully (!) remove from oven and allow to cool in the pan for about 3 minutes.
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Use a rubber spatula to loosen the sides and bottom of the frittata from the pan and slide it onto a cutting board. Cut into desired number of wedges (I usually do 8) and serve!
Be SO SO CAREFUL not to touch the handle of the pan after you take it out of the oven - it's so easy to forget that it just came out of the oven and then grab it & burn your hand. I recommend keeping the handle covered with a kitchen towel or potholder after you take it out to remind yourself (and everyone else!) that the handle is hot.
I love baby bellas and gruyere cheese! I will definitely be making this.
I imagine it would be easy to half the recipe for a smaller group as well.
A really quick and easy weeknight dinner! Thanks Rach!
Gonna try this today. Looks lovely!