Garlic Mushroom Frittata



Serving size

1/2 frittata
45 minutes

This recipe can easily be multiplied by 2 or 3 using larger skillets and makes great leftovers for sandwiches.

Garlic Mushroom Frittata


2 tsp. Olive oil
4 cup sliced Crimini mushrooms (sliced)
3 medium (4-1/8 inch long) Green onions (thinly sliced crosswise)
2 clove Garlic, raw (minced)
4 large Egg(s)
1/4 tsp. Salt


Place a small skillet in the oven and preheat the oven to 325°F.

When the oven is hot add the olive oil to the pan and swirl.

Add the mushrooms to the pan and return the skillet to the oven.

At five minutes toss the mushrooms in the pan and return the skillet to the oven.

At ten minutes add the garlic to the pan, toss well and return the skillet to the oven.

At fifteen minutes add the white part of the green onions to the pan, toss well and return the skillet to the oven.

Whisk the eggs until frothy. Add the green part of the green onions and the salt. Whisk.

At 20 minutes add the eggs to the pan, shake the pan gently, and return to the oven.

Bake for 10 minutes.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There are two schools of thought on cooking mushrooms. One is that the mushrooms should not touch when they are in the pan and that you should cook them in small batches. This is because if they are too crowded in the pan, they will steam, creating moisture. If there is enough space they won’t steam and the exterior will caramelize, bringing out even more of the mushrooms’ umami flavor.

I cook mushrooms both ways. Most of the time it is based on what I want from them, but more often it is how hard I might want to work. With a frittata you want it to be simple and ideally use only a single pan, so toss the mushrooms frequently while cooking them long enough that the steam evaporates.

"It's embarrassing that we all just walk through life blindly accepting that scrambled eggs are fundamentally associated with mornings."

John Green, The Fault in Our Stars