OttoChef AI Logo
OttoChef AI
Sign InGet Started
Savory Mushroom & Gruyere Breakfast Frittata

Savory Mushroom & Gruyere Breakfast Frittata

Breakfast
Prep Time
15min
Cook Time
25min
Servings
1
Calories
450
Chef's Note

This frittata offers the same delicious mushroom and Gruyere flavors as the Dutch baby but in a protein-rich, lower-carb format. For the best texture, don't overmix the eggs - just whisk until combined. The key to a perfect frittata is starting it on the stovetop to set the bottom and edges, then finishing in the oven for even cooking. Feel free to add other vegetables like spinach or asparagus when in season.

Tags
breakfast
eggs
mushrooms
cheese
frittata
savory
baked
vegetarian
hearty
weekend
low-carb
Ingredients

  • 3 large eggs

  • 2 tablespoons milk

  • 1 tablespoons unsalted butter

  • 2 teaspoon olive oil

  • 4 ounces mixed mushrooms (cremini, shiitake, oyster)

  • 1 small shallot

  • 1 small garlic clove

  • 1 teaspoon fresh thyme leaves

  • 1/4 cup Gruyere cheese

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 tablespoon fresh chives

  • 1/4 cup cherry tomatoes

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    In a bowl, whisk together 3 large eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Set aside.

  • 3

    Clean and slice 4 ounces of mixed mushrooms. Finely dice 1 small shallot, mince 1 small garlic clove, and halve the cherry tomatoes.

  • 4

    Heat a 6-8 inch oven-safe skillet over medium heat. Add 1 tablespoon butter and 2 teaspoons olive oil.

  • 5

    Add the diced shallot and cook until translucent, about 2 minutes.

  • 6

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 7

    Add the sliced mushrooms and 1 teaspoon fresh thyme leaves to the pan. Cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes.

  • 8

    Spread the mushroom mixture evenly in the pan and pour the egg mixture over the top.

  • 9

    Cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 10

    Sprinkle 1/4 cup grated Gruyere cheese over the top and arrange the halved cherry tomatoes on the surface.

  • 11

    Transfer the skillet to the preheated oven and bake until the frittata is set and slightly puffed, about 12-15 minutes.

  • 12

    Remove from the oven and let rest for 2 minutes.

  • 13

    Garnish with 1 tablespoon of chopped fresh chives and serve warm directly from the skillet or slide onto a plate.

Nutrition Information (per serving)
450
Calories
25g
Protein
10g
Carbs
34g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!