A frittata is such a versatile vessel. They can be filled with anything from a basic cheese and herb mixture to loads of flavorful add-ins like meats, fruits and vegetables. Frittatas make great breakfasts, brunch elements and meal preps and they reheat really well.
Lately, I have been baking up little individual frittatas, but you can absolutely bake everything in an 8 or 9 inch pie dish like a traditional frittata. Whatever works best for your needs.
Todays frittata is full of caramelized mushrooms, onions and gruyere cheese with a little milk or cream and some Italian herbs. It is a simple combination filled with delicious flavors and nutritional benefits.
Let’s get started…
Begin by sautéing 8 ounces of sliced mushrooms and a medium sliced yellow onion until they are softened and lightly caramelized.
While the mushrooms and onions are doing their thing, whisk 8 large eggs with 1/2 cup of shredded gruyere, 1/2 cup of your favorite milk or cream, a teaspoon of dried Italian herbs and a pinch of salt and black pepper in a large bowl.
When the mushrooms and onions are ready, add them into the egg mixture and mix until they are evenly distributed.
You can bake these frittatas in a generously greased 8 or 9 inch pie dish, a standard cupcake tin or oven safe meal prep containers. I usually use 5 individual glass containers, but feel free to bake this frittata in any size container you prefer.
Bake your frittatas in a 350 degree oven until the center is set. This usually takes between 20-25 minutes depending on how large your container is.
I like to add a little more gruyere and some herbs over the top of the frittata as soon as I pull it out of the oven just to make sure it looks beautiful and there is plenty gruyere flavor to celebrate in each bite.
These mushroom onion and gruyere frittatas are fluffy, flavorful and so satisfying. The trio of caramelized mushrooms, onions and gruyere is really special and a delicious way to start your day.
If you are looking for a wonderful brunch dish or something that will make you excited to eat breakfast every morning, I would love for you to give this mushroom onion and gruyere frittata a try! You are going to love it!
Here are some of my other frittata favorites…
From this BLT frittata to my potato and herb frittata and this sausage and peppers frittata, there are so many delicious ways to enjoy a frittata!
Mushroom Onion & Gruyere Frittata
Ingredients
- 8 ounces of portobello mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1/2 cup of Gruyere, shredded
- 8 large eggs
- 1/2 cup of your favorite milk or heavy cream
- 1 teaspoon of dried italian herbs
- salt and black pepper
Instructions
- Preheat oven to 350°
- Grease or line a standard muffin tin or glass oven safe meal prep containers and set aside for now
- In a large bowl, whisk 8 large eggs with 1/2 cup of your favorite milk, 1 teaspoon dried Italian herbs, 1/2 teaspoon of salt and a pinch of black pepper and set aside for now
- Place a large skillet over medium heat and add a light drizzle of a neutral oil
- Add the sliced onions and mushrooms and cook, stirring occasionally, for 5-7 minutes or until softened
- Add the softened onions and mushrooms and 1/2 cup of shredded gouda into the egg mixture and mix to combine
- Divide the mixture evenly into the greased muffin tin or oven safe meal prep containers
- Bake in a 350° oven for 20-25 minutes (depending on your container size) or until the center looks set
- Enjoy warm or chill in airtight containers until ready to serve
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