Wild Mushroom Frittata Recipe

Calling all brunch fans, this one is for you! Simple and easy, this flavor-packed recipe is sure to be a big hit! Oh, and if you like cheese, feta and goat cheese are both amazing in this, just add a couple of tablespoons.

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Wild Mushroom Frittata Recipe

Course: Breakfast/Brunch
Diet: Keto, Paleo, Whole30
Protein Source: Eggs

What You Need

  • 1 cup wild mushrooms i love crimini and portabello
  • 1 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 tsp TLC Original House Seasoning
  • ½ tbsp dried thyme
  • 4 large eggs
  • 1 T. milk you can use nut or dairy

How to Make It

  • Preheat oven to 375 degrees.
  • In a small bowl, whisk together the eggs and milk and set aside.
  • In a saute pan over medium heat, melt together the butter and olive oil, and add in mushrooms.
  • Saute approximately five minutes until the mushrooms become translucent, and add in the thyme and onion powder.
  • Let heat through for an additional 2-3 minutes.
  • Spread mushroom mixture across the bottom of the pan, and add the egg and milk mixture on top.
  • Sprinkle cheese on top and bake in the oven for approximately 10 minutes.

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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