Recipes

Quick Frittata with Tomatoes, Mushrooms, and Greens

With most of the work done for you in the oven, this endlessly riffable recipe will become your new go-to.

By Rhoda Boone, Culinary DirectorJan 2, 2025
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40 Minutes
4 Servings
Easy

For a quick, make-ahead, and satisfying breakfast (or lunch!) look no further than a frittata. This recipe is meant to be enjoyed as is or as a starting point—just follow the ratio of 8 large eggs plus 3—4 cups of raw mix-ins (about 2 cups cooked) and you can customize it to your taste. If using quick-cooking vegetables like broccoli or bell pepper, cook in place of the mushrooms and tomatoes. Factor in a longer cook time for ingredients like carrots, potatoes, bacon, or sausage (or prepare them in advance and reheat in the pan prior to adding the eggs). And simply omit the cheese to make this recipe dairy free.

What makes this frittata especially easy is that the oven does most of the work (no need to flip this frittata to finish cooking). Our CeramiClad™ Non Stick Frying Pan is oven safe up to 550F and its slippery, frictionless surface makes it easy to slide the finished frittata out and clean-up is a breeze.

Quick Frittata with Tomatoes, Mushrooms, and Greens

With most of the work done for you in the oven, this endlessly riffable recipe will become your new go-to.

Rhoda Boone, Culinary Director

40 Minutes
4 Servings
Easy
Ingredients
Instructions
    1.

    Preheat oven to 375F.

    2.

    Add 2—3 Tbsp. water to a medium Non Stick Frying Pan and heat over medium. Once water is simmering, add mushrooms and cook, stirring and flipping often, until softened and liquid has evaporated, 3—5 minutes. Cooking mushrooms in water first helps them release their moisture and concentrates their flavor without adding greasiness.

    3.

    Add oil, shallot, and season with salt and pepper. Cook, stirring, until mushrooms start to brown and shallot is softened, about 2 minutes.

    4.

    Add tomatoes and cook, tossing occasionally, 2 minutes. Add greens and cook until just softened, about 2 minutes more. Taste and adjust seasoning.

    5.

    Pour eggs into pan and season with ¾ tsp. salt and a few grinds of pepper. Stir in Parmesan.

    6.

    Cook, stirring occasionally and scraping the bottom of the pan in small circular motions with a silicone or wooden spatula to encourage the eggs to cook evenly. Tilt the pan and lift the edges of the frittata to allow liquid eggs to flow under the cooked eggs. Continue to cook until eggs are starting to set around the edges, about 5 minutes.

    7.

    Transfer pan to oven and bake until eggs spring back to the touch and are set all the way through, 10—12 minutes. Carefully insert a paring or butter knife halfway into the center to check for doneness, no runny egg should remain.

    8.

    Transfer frittata to a large Plate or Butcher Block, top with extra Parmesan, flaky salt, pepper, and herbs, if desired. Slice into wedges to serve.

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