Mushroom & tomato frittata
Start your day with a delicious Mushroom & Tomato Frittata! This easy-to-make breakfast features sautéed mushrooms, juicy tomatoes, fluffy eggs, melted cheddar cheese, and a sprinkle of fresh parsley. Perfect for brunch or a quick meal, this frittata is a savory favorite that’s packed with flavor and ready in minutes.
- 10 Nov 2025
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 6 Ingredients
Frittatas are a versatile and delicious dish that can be enjoyed for breakfast, brunch, or even dinner. This Mushroom & Tomato Frittata is an easy-to-make, flavorful option packed with fresh ingredients like mushrooms, tomatoes, and parsley, and it's topped off with melty cheddar cheese. Whether you're feeding a family or meal prepping for the week, this frittata is sure to satisfy.
Ingredients:
Instructions:
- Preheat the oven to 375°F (190°C).
- Clean and slice the mushrooms.
- Dice the tomato.
- Chop the fresh parsley.
- In an oven-safe skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for about 5-7 minutes until they are softened and lightly browned. Stir occasionally to ensure even cooking.
- Add the diced tomatoes to the skillet and cook for another 2-3 minutes until they soften.
- In a bowl, whisk the eggs until they are well beaten.
- Add half of the shredded cheddar cheese and half of the chopped parsley to the eggs, and mix well.
- Season with salt and pepper to taste (optional).
- Pour the egg mixture evenly over the mushrooms and tomatoes in the skillet.
- Sprinkle the remaining cheddar cheese on top.
- Let it cook on the stovetop over medium heat for about 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 10-12 minutes or until the frittata is puffed up and the center is just set.
- Remove the frittata from the oven and let it cool for a minute or two.
- Sprinkle the remaining chopped parsley on top for a fresh burst of flavor.
- Cut into wedges and serve warm.
Tips:
- Use fresh ingredients for the best flavor, especially the mushrooms, tomato, and parsley.
- Preheat your oven before you start cooking to ensure the frittata cooks evenly.
- Whisk the eggs thoroughly to incorporate air, which will make your frittata fluffier.
- Cook the mushrooms until they release their moisture and start to brown; this deepens their flavor.
- Let the frittata cool for a few minutes after removing it from the oven to make slicing easier.
This Mushroom & Tomato Frittata is a simple yet delicious dish that's perfect for any meal. With a balance of savory mushrooms, juicy tomatoes, fresh parsley, and melty cheddar cheese, it's bound to become a favorite in your kitchen. Follow these tips to ensure your frittata turns out perfectly every time, and enjoy the ease and flavor of this versatile recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.42g | 6% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 30g | 37% |
| Saturated 15g | 50% |
| Cholesterol 470mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 370mg | 67% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 1.07mg | 82% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 1.33ug | 55% |
| Vitamin C 30mg | 35% |
| Vitamin E 1.71mg | 11% |
| Vitamin K 250ug | 211% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.52mg | 57% |
| Iron, Fe 3.09mg | 28% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 820mg | 24% |
| Selenium, Se 60ug | 111% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 3.03mg | 28% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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