Mushroom Frittata


This past week was the toughest week that we had in a long time, to say the least.  Maybe, because it was a Halloween week… I am very superstitious. Anyhow, we learn to move on and continue with our lives. One thing that made my day was that I got a beautiful care package from one my follower, and now my friend, too. It made me smile, it made me emotional that sometimes people that you never met in your life could brighten your day, and make it so much better.

My hubs, Nebbs is like that. When I am feeling down, he despairs and brings me my favorite treats; like creamy pie, or box of chocolates, coffee, a new knife, etc. OK! One thing that I haven’t shared here is the fact that I love kitchen knives. Well, I like anything related to the kitchen… Although, props might be my favorite thing these days that is not edible!

So, before the weekend, he, my Nebbs, went to get groceries with the kids and brought home over 10 packs of mushrooms. Different kinds of mushrooms. I just stood in the kitchen as he was taking out a pack after pack, and I was in shock, thinking what in a hell am I going to do with all these mushrooms?! He was like “What? Mushrooms are healthy?”
Don’t get me wrong, I love mushrooms, and if you haven’t heard before they are really healthy – BUT over 10 packs!!!!!

Anyhow, I have been making each day something with them, and I think I might freeze a few packs because to be quite frank, even I can get tired of eating them.One of the dishes that I made was this mushroom frittata. Isn’t it beautiful? I love frittatas. If you didn’t know a frittata is an Italian version of Omelette. It is so versatile and always comes out delicious, no matter what you are using.

Seriously, if you don’t have pancetta (an Italian bacon made of pork belly), use hickory smoked bacon (or turkey bacon), smoked ham, etc. If you don’t eat pork at all, then maybe you can substitute it with grilled chicken. OR just make it with veggies. See, there are so many variations of making frittata… Let’s be real, besides being so beautiful and delicious, you can serve it any time of the day, from breakfast to dinner. I think that’s a win-win. So let’s start cooking.

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Mushroom Frittata

Course Breakfast
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Author Sandra | Sandra's Easy Cooking


  • 1 tbsp. Oil or unsalted butter
  • 1/2 cup Italian Pancetta cubed into small cubes (about 100g)
  • 1 lbs. 453g. Baby Bella mushrooms, or any other/sliced
  • 2-3 Green onions sliced (reserve a bit for the green part for garnish)
  • 2-3 Stems of Fresh Thyme remove leaves, or 1/2 teaspoon or dry. + more for garnish.
  • Pinch of salt
  • Pinch of Chili Flakes
  • 6 large eggs
  • 1/2 cup 125ml Low fat Milk
  • Salt and Flakes Pinch
  • 1/2 cup 118g grated Parmesan cheese


  1. Heat a skillet, until almost smoking point. Add oil.
  2. Then, add Pancetta. Saute for a few seconds, and add sliced mushrooms.
  3. Add sliced scallions (green onions), Stir. /Reserve some green part of scallions for garnish.
  4. Add salt and crushed chili flakes, following fresh or dry thyme.
  5. Allow mushrooms to cook for about 10-12 minutes on medium-low heat.
  6. While mushrooms are cooking, mix eggs until they are combined, then pour milk, a pinch of salt, red chili flakes, and Parmesan cheese. Mix the egg miniature with all the ingredients until well combined.
  7. Pour the egg mixture over the mushrooms, and let it cook for a couple of minutes on the stove top.
  8. Meanwhile, preheat oven to 400°F/200°C/ Gas Mark 6.
  9. Place frittata skillet in the oven and bake for 15-18 minutes, or until the frittata is golden and starts to puff up.
  10. Garnish mushroom frittata with those reserved green parts of scallions. Serve immediately!

Recipe Notes

Dry herbs are always more powerful, so I double or even triple the amount when I use fresh, You can use cheese on tops such as mozzarella, provolone, pizza cheese combo or even Mexican cheese... Melting cheeses. It always tastes better with some cheese on top. Keep an eye when it's baking. No need to open up the oven, just turn on the lights and peek through. It should be done between 15 and 18 minutes. It will puff up. I like mine to be deeper golden color rather than pale, so just bake depending how you like it.


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