Equipment
Ingredients
Egg Base
- 6 eggs, room temperature
- 60 ml whole milk
- 3 g salt
- 1 g black pepper, freshly cracked
Filling
- 200 g cremini mushrooms, sliced
- 15 ml olive oil
- 15 g unsalted butter
- 100 g gruyere cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 19 g
- Carbohydrates
- 4 g
- Fat
- 23 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 586 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 316 mg
- Potassium
- 372 mg
- Calcium
- 323 mg
- Iron
- 1.6 mg
- Magnesium
- 25 mg
- Phosphorus
- 374 mg
- Zinc
- 2.5 mg
- Vitamin A
- 220 mcg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.69 mg
- Niacin
- 2.0 mg
- Folate
- 51 mcg
- Water
- 125 g
Sources: USDA FoodData Central
Method
Preheat the oven grill or broiler to high heat.
In a mixing bowl, vigorously whisk the eggs, whole milk, salt, and black pepper until frothy and completely uniform.
Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Add the sliced mushrooms and saute until deeply browned and all their moisture has evaporated, about 5 to 7 minutes.
Reduce the heat to medium-low. Pour the egg mixture over the mushrooms in the skillet. Using a spatula, gently pull the edges toward the center as they set, tilting the pan to let the uncooked egg flow underneath. Cook undisturbed for 3 to 4 minutes until the bottom is set but the top is still runny.
Sprinkle the grated gruyere cheese evenly over the top of the semi-set eggs.
Transfer the skillet to the oven under the grill. Broil for 2 to 3 minutes until the eggs are completely set, reaching a safe internal temperature of 74°C or 165°F, and the cheese is melted, bubbling, and golden brown.
Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing. This allows the residual heat to finish cooking the center gently and ensures clean slicing.
Chef's Notes
- For the fluffiest texture, whisk the eggs vigorously just before pouring them into the pan to retain the incorporated air bubbles.
- Ensure the mushrooms are cooked down completely until deeply browned. Any residual moisture left in the pan will water down the eggs and ruin the dense, creamy texture of a proper frittata.
- Gruyere provides excellent melting qualities and a complex nutty flavor, but mature cheddar or fontina make excellent substitutes depending on what is in your refrigerator.
- Always use a pan that you know is reliably non-stick or well-seasoned, as eggs are notoriously difficult to release from poorly maintained surfaces.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture may become slightly denser upon refrigeration.
Reheating: Microwave gently on medium power in 30-second bursts, or warm in a 150°C oven until heated through.
Troubleshooting
Frittata sticks to the pan
Cause: Pan was not sufficiently preheated or lacks non-stick properties
Fix: Run a flexible spatula around the edges and bottom carefully to release the eggs before sliding out
Prevention: Ensure the pan is hot before adding eggs and use a well-seasoned cast iron or quality non-stick skillet
Frittata is rubbery and tough
Cause: Overcooked on the stove or left too long under the intense heat of the grill
Fix: Cannot be fixed
Prevention: Remove from heat promptly when just set, as residual heat will continue cooking the eggs during the resting phase
Frittata is watery or weeps liquid
Cause: Mushrooms were not cooked down completely before adding the eggs
Fix: Cannot be fixed
Prevention: Saute mushrooms until all released moisture has completely evaporated from the pan
Cultural Context
The frittata is a classic Italian dish originally conceived as a practical way to reduce food waste by utilizing leftover vegetables, meats, and pastas. Unlike a folded French omelet, the fillings are mixed directly into the eggs and it is traditionally finished slowly on the stovetop. Modern quick methods frequently utilize an overhead grill to achieve a beautifully gratinated crust while keeping the interior tender.
