Apple Mushroom Frittata

Frittata takes its name from the Italian for fried, a skillet egg bake finished in the oven until puffed and golden. This brunch version folds cremini mushrooms with thin Honeycrisp apple and nutty Gruyère for a sweet-savory shareable skillet.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 285 cal
• 18g protein
• 10g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 12 oz cremini mushrooms
• 1 large Honeycrisp apple
• 1 small yellow onion
• 2 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 2 garlic cloves
• 1 cup shredded Gruyère cheese
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Crack the eggs into a large bowl and whisk vigorously with the milk until fully blended and slightly frothy.
2. 2Season the egg mixture with most of the salt, the pepper, and smoked paprika, then fold in half the shredded cheese and the chopped parsley. Set aside.
3. 3Clean and slice the mushrooms into even 1/4-inch pieces. Core the apple and cut it into thin half-moons; finely dice the onion and mince the garlic.
4. 4Heat the olive oil and butter together in a 10- or 12-inch oven-safe skillet over medium heat until the butter foams. Add the onion and cook, stirring, until translucent and soft, about 4 minutes.
5. 5Add the mushrooms and remaining salt. Sauté, stirring occasionally, until the mushrooms release their liquid and turn golden brown at the edges, 7 to 9 minutes.
6. 6Stir in the minced garlic and thyme leaves; cook just until fragrant, about 30 seconds. Scatter the apple slices evenly over the mushrooms and cook 1 to 2 minutes so they warm and soften slightly without collapsing.
7. 7Pour the egg mixture over the vegetables, tilting the pan so it settles into every gap. Sprinkle the remaining cheese across the top. Cook undisturbed on the stovetop until the edges just begin to set, 3 to 4 minutes.
8. 8Transfer the skillet to the oven and bake until the center is puffed, set, and no longer jiggly, 14 to 18 minutes. A knife inserted in the middle should come out clean.
9. 9Rest the frittata in the pan for 5 minutes so it firms up for cleaner slices. Run a spatula the rim, cut into wedges, and serve warm straight from the skillet for easy sharing.