Cheese and Herb Frittata with Mushrooms
A fluffy frittata packed with sautéed mushrooms, fresh herbs, and melted cheese, ideal for a keto breakfast or brunch. This mediterranean-inspired keto (low carb) ready in about 27 minutes pairs large eggs, heavy cream, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup sliced cremini mushrooms
- 2 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a bowl, whisk 6 large eggs with 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
- Step 2: Heat 2 tbsp unsalted butter in an oven-safe skillet over medium heat. Add 1 cup sliced cremini mushrooms and sauté for 5 minutes until golden and moisture evaporates.
- Step 3: Pour the egg mixture over the mushrooms in the skillet, cooking undisturbed for 2 minutes until edges begin to set.
- Step 4: Sprinkle 1/2 cup shredded sharp cheddar cheese evenly over the eggs, then add 2 tbsp chopped fresh chives and 1 tbsp chopped fresh parsley on top.
- Step 5: Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed and set in the center.
- Step 6: Remove from oven, let cool slightly, then slice and serve warm for a protein-packed keto meal.
Frequently asked questions
How long does Cheese and Herb Frittata with Mushrooms take to make?
Total time is about 27 minutes (10 min prep + 17 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheese and Herb Frittata with Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cheese and Herb Frittata with Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese and Herb Frittata with Mushrooms for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheese and Herb Frittata with Mushrooms keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
