The custardy oven-finish method — low heat, gentle set, cheese pockets — for a frittata that stays plush instead of turning to egg foam.
250 g
🍄 Cremini Mushrooms ›
browned first
Mise en place
Before you start
Prep checklist
Cremini Mushrooms — browned first
Brown the mushrooms hard in butter with thyme, 7 minutes; shallot for 2 more.
Whisk eggs with cream and salt; pour over, scatter the cheese cubes, and cook on LOW until the edges barely set, 4 minutes.
💡
Cheese cubes (not grated) make molten pockets — small treasure chests in every slice.
Into a 180°C oven until just set with a slight center wobble, 8–10 minutes. Rest 5; chives over. Room temperature is legal and delicious.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
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