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Mushroom Frittata with Gruyere

pantry friendly recipe
Mushroom Frittata with Gruyere Cheese on late with toasted bread and arugula salad

On a recent trip to the market, I happened to pick up some mushrooms – large portabellas and a few shiitakes. This Mushroom Frittata with Gruyere and a touch of fresh mint leaves is the recipe where those mushrooms ended up.

If you find yourself at a Farmers Market, pick up a couple handfuls of wild mushrooms. The different shapes, sizes and textures would really add character to this frittata.

Frittata ingredients: fresh eggs assorted mushrooms, shallots and fresh mint

Why I love frittatas:

  • They can be made with ingredients you have in your fridge or cupboard
  • Putting it together only takes 10-15 minutes from start to finish
  • Make it today, eat it tomorrow
  • If you are watching your carb intake, this has no crust, just eggs and vegetables
  • Perfect for breakfast, lunch or a light dinner

For another variation try my Asparagus and Parmesan Frittata. Of course, you can always vary the type of cheese you use as well as the herbs. Never hold back on this type of recipe because you are missing an ingredient. Eggs, vegetables, cheddar, swiss, Parmesan, feta, vegan cheese, mint, basil, oregano will all work here, so let’s go.

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Mushroom Frittata with Gruyere

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegetarian


Great make-ahead, pantry-friendly recipe for breakfast, lunch or dinner.


  • 5 eggs
  • 2 tablespoons milk
  • 11/2 tablespoons olive oil or butter
  • 1 large shallot, diced finely
  • 8 thin asparagus, sliced on the diagonal into 2-inch pieces, steamed
  • 1/2 zucchini cut into quarters then diced into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup grated Gruyere or Parmesan or a combination
  • 34 leaves of basil chiffonade (thin ribbons)
  • Additional salt and pepper to taste


  1. Preheat broiler.
  2. Slightly steam the asparagus for 3 minutes then drain.
  3. Crack eggs into a small bowl, add milk, a pinch of salt and black pepper and mix until blended, set aside.
  4. Heat a large skillet or cast iron pan on medium-high heat then add olive oil/butter. When hot, add shallots and 1/2 teaspoon salt and cook for 5 minutes until transluscent.
  5. Add zucchini and sauté for 4 minutes then add asparagus.
  6. Pour egg mixture into pan and reduce heat to a medium to low flame. Let eggs set on the bottom, approximately 4 minutes.
  7. Sprinkle cheese on top of eggs then place the skillet under the broiler, 7-8 inches from the flame and cook for 2-3 minutes. Keep a close eye on the frittata because it will brown quickly. Remove when the top is golden brown and bubbly.
  8. Sprinkle with basil chiffonade.
  • Prep Time: 10 minutes
  • Cook Time: 10
  • Category: Light dinner
  • Method: Stovetop & Broiler
  • Cuisine: Italian

Keywords: frittata, omlette, eggs, mushrooms, Gruyere cheese

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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