italian mushroom frittata

Italian Mushroom Frittata With Fresh Basil

Winters for me are all about hearty warm breakfasts. The weekend breakfasts are extra special because you can just snuggle inside that warm blanket and enjoy a hot meal. And what better ingredient than eggs?

This Italian mushroom frittata recipe is a blessing for those who want to whip something up quickly. It is surprisingly tasty for the amount of effort that goes into making it, which is quite honestly not much. I have made an Italian version with some basic Italian ingredients. I hope you try it.

italian mushroom frittata

Here’s the recipe:


6 eggs

2 tbsp olive oil

5-6 garlic pods, crushed

200 g button mushrooms, each cut in half

20g chopped spring onion leaves

20 g chopped Italian basil leaves

1 tsp black pepper powder

1 tsp oregano

1 tsp chilli flakes

100 gm grated Parmesan cheese

Sale to taste


  • Heat olive oil in a pan. Add the crushed garlic and fry for about 10 seconds.
  • Add the button mushrooms to this and fry for about a minute.
  • About a minute later, add chopped spring onion leaves and chopped Italian basil leaves to the mushroom. Stir well.
  • Season with salt, pepper, oregano and chilli flakes. Set aside. Make sure you do not over cook the mushroom and the crunch remains.
  • In another bowl, break six eggs.
  • Season the eggs with salt and pepper and whisk till mixed well.
  • Take a baking tray and add the mushroom mix to it. Spread it evenly across the baking tray.
  • Pour the egg mix evenly over the mushroom mix on the baking tray.
  • Garnish with some cheese all over the tray.
  • Pre heat your oven to 180 degrees. Bake this for about 20 minutes.
  • Once done, garnish with fresh Italian basil leaves,
  • Serve hot!

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