Italian · Breakfast · All year
Mushroom & Gruyère Frittata
4.6 · community
10m
Prep
20m
Cook
Easy
Level
340
Energy
The custardy oven-finish method — low heat, gentle set, cheese pockets — for a frittata that stays plush instead of turning to egg foam.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
Cremini Mushrooms — browned first
Gruyère — cubed
3 steps
Method
1
Brown the mushrooms hard in butter with thyme, 7 minutes; shallot for 2 more.
9 min — timer available in cooking mode
2
Whisk eggs with cream and salt; pour over, scatter the cheese cubes, and cook on LOW until the edges barely set, 4 minutes.
4 min — timer available in cooking mode
Why this works
Cheese cubes (not grated) make molten pockets — small treasure chests in every slice.
3
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.
9 min — timer available in cooking mode
From the pass
Chef's notes
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
Fresh fruit
Crispy bacon or breakfast sausage
Greek yogurt with honey
Garnish
A dusting of powdered sugar
Fresh berries
Chopped chives (for savory plates)
Taste map
Flavour profile
Sweet
3
Salty
2
Sour
1
Bitter
0
Umami
1
Heat
0
Per serving
Nutrition
340
kcal
21g
protein
6g
carbs
26g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Understand it
Lessons behind this dish
Keep exploring
Related