This mascarpone mushroom frittata is creamy, savory, and incredibly easy to make. Perfect for brunch, breakfast, or a quick weeknight meal.
Mascarpone Mushroom Frittata
If you love easy brunch recipes, this mascarpone mushroom frittata is going to become a favorite. It’s rich, creamy, and packed with savory flavor thanks to the combination of mushrooms, eggs, and mascarpone cheese.
This is one of those recipes that feels a little fancy but is actually super simple to make. Everything comes together in one skillet, and it’s perfect for weekends, meal prep, or even a quick dinner.
Why You’ll Love This Frittata
- Creamy texture from mascarpone cheese
- Easy one-pan recipe
- Perfect for brunch or meal prep
- Customizable with your favorite veggies or meats
- Ready in under 30 minutes
Key Ingredients
- Mascarpone cheese adds richness and creaminess
- Mushrooms bring deep, savory flavor
- Eggs are the base of the frittata
- Gruyere cheese adds a nutty, melty finish
Tips for the Best Frittata
- Use an oven-safe skillet for easy transfer
- Cook the mushrooms until golden to enhance flavor
- Do not overbake to keep the texture creamy
- Let the frittata rest for a few minutes before slicing
Variations
- Add spinach, peppers, or leftover veggies
- Swap Gruyere for cheddar or mozzarella
- Add turkey, ham, or sausage for extra protein
- Top with fresh herbs like basil or parsley
How to Know Your Frittata is Done
Frittatas cook quickly, so it’s important not to overbake them. Here’s how to tell when yours is perfectly done.
- The center should be set but still slightly soft, not runny
- The edges will be lightly golden and pulling away from the pan
- If you gently shake the skillet, the center should not jiggle
- A knife inserted in the center should come out clean
- The top should look lightly golden but not dry
Tip: The frittata will continue cooking slightly after you remove it from the oven, so don’t wait until it looks completely firm.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this frittata stores well and reheats beautifully.
What pan should I use?
An oven-safe skillet is best so you can go from stovetop to oven easily.
Can I freeze it?
Yes, slice and freeze for quick breakfasts.
I hope you can try this delicious mascarpone mushroom frittata at home. If you do, tag @Livingsweetmoments or use #LivingSweet.
Mascarpone Mushroom Frittata
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 2 leeks white parts only, chopped
- 3/4 cup Gruyere cheese grated
- 4 ounces mascarpone cheese
- Salt and pepper to taste
- Fresh basil chopped
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the leeks and cook for 3 to 4 minutes until softened. Add the mushrooms and cook for another 3 to 4 minutes until tender.
- In a bowl, whisk together the eggs, mascarpone cheese, and 1/2 cup of the Gruyere cheese. Season with salt and pepper.
- Pour the egg mixture into the skillet and cook for 2 minutes, until the edges begin to set.
- Sprinkle the remaining Gruyere cheese on top.
- Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the eggs are set and lightly golden.
- Carefully remove from the oven, garnish with fresh basil, and let rest for a few minutes before serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven
- Do not overbake to keep the frittata creamy
- You can substitute Gruyere with cheddar, mozzarella, or Swiss
- Add spinach, peppers, or cooked meat for variation
Nutrition
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