This aromatic mushroom and shallot egg frittata is a flavorful, light breakfast or brunch option that’s simple to prepare. It combines sautéed shallots and mushrooms with egg whites, whole eggs, fresh herbs, and a touch of grated Pecorino Romano for a savory, satisfying dish that’s low in points and high in taste.
Mushroom Shallot Frittata
I enjoy making frittatas for breakfast, brunch, or a light lunch. Cut into squares they work well as appetizers for a brunch gathering, and they reheat nicely for weekday meals. Other favorites include Light Swiss Chard Frittata and Spinach and Feta Frittata—both simple, healthy alternatives that showcase how versatile frittatas can be.
This particular version fills the kitchen with the warm, savory aroma of sautéed shallots and mushrooms. I once nearly missed my train making it; the smell drifting from my bag attracted a lot of attention—definitely worth the extra minutes in the kitchen.
More Frittata Recipes You Might Enjoy:
- Caramelized Onion, Zucchini and Red Pepper Frittata
- Asparagus and Swiss Cheese Frittata
- Tomato and Zucchini Frittata
- Turkey and Sweet Potato Frittata
- Bell Pepper and Potato Frittata
Mushroom Frittata
Summary: This aromatic frittata uses shallots, chopped mushrooms, fresh parsley and thyme, egg whites and whole eggs, a splash of fat-free half-and-half (or milk), and freshly grated Pecorino Romano for a light, gourmet breakfast or brunch that’s easy to make and low in points.
Yield: 4 servings
Serving size: 1/4 of frittata
Prep time: 10 mins · Cook time: 20 mins · Total: 30 mins
Points (personal): 2
Ingredients
- 4 shallots, finely chopped
- 1/2 pound mushrooms, finely chopped
- 2 teaspoons fresh chopped parsley
- 1 teaspoon thyme
- 3 whole eggs
- 5 large egg whites
- 1 tablespoon fat-free half-and-half or milk
- 1/4 cup freshly grated Pecorino Romano
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet, warm the butter over medium heat.
- Add the chopped shallots and sauté until golden, about 4–5 minutes.
- Stir in the chopped mushrooms, thyme, and parsley. Season with salt and pepper and cook until the mushrooms release their liquid and begin to brown, about 3–5 minutes more.
- In a medium bowl, whisk together the whole eggs, egg whites, half-and-half, grated Pecorino Romano, and a pinch of salt and pepper until combined.
- Pour the egg mixture evenly over the mushrooms in the skillet, making sure the eggs cover the filling. Let the edges set on the stovetop for about 1–2 minutes.
- Carefully transfer the skillet to the preheated oven and bake for about 12–15 minutes, or until the frittata is fully set and slightly golden on top. A knife inserted in the center should come out clean.
- Remove from the oven and let rest for a couple of minutes. Slice into 4 equal wedges and serve warm.
Nutrition (per serving)
Serving: 1/4 of frittata · Calories: 132 kcal · Carbohydrates: 6 g · Protein: 11 g · Fat: 7.5 g · Saturated Fat: 3 g · Cholesterol: 147 mg · Sodium: 150 mg · Fiber: 1 g · Sugar: 2.5 g
Tips and Serving Suggestions
- Use an oven-safe nonstick skillet or a well-seasoned cast-iron pan for easy flipping to the oven and clean-up.
- For extra flavor, add a handful of fresh baby spinach or a tablespoon of light cream cheese before baking.
- Serve the frittata alongside a simple green salad, lightly dressed arugula, or roasted tomatoes for a full brunch plate.
- To make mini frittatas, distribute the cooked mushroom mixture and egg mix into a greased muffin tin and bake for 12–15 minutes; these are great for grab-and-go breakfasts.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or in a 325°F oven until warmed through. The frittata can also be made the night before and reheated the next morning for a quick breakfast.
Last Step
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