Mushroom and Brie Frittata for a Low Carb Breakfast
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One Saturday morning, I found myself rummaging through the fridge, desperate for a quick, satisfying breakfast. That’s when I discovered a great combination: a Mushroom and Brie Frittata. The earthy aroma of sautéed mushrooms mingling with the creamy richness of brie was tempting, and I knew I had stumbled upon something special.
What sets this Mushroom and Brie Frittata apart is its simplicity and incredible flavor. I’ve perfected the balance of ingredients to create a dish that feels rich while being low carb, making it perfect for any brunch or a cozy breakfast at home.
Why You'll Love It
Ingredient Notes
What You'll Need
- 8 large eggsthe fresher the eggs, the richer the flavor and color of your frittata
- 1 cup mushroomscremini or button mushrooms add a lovely earthy flavor; avoid any that look slimy
- 4 oz Brie cheeseremove the rind for a creamy texture that melts beautifully into the frittata
- 1 cup spinachfresh spinach adds color and nutrients; make sure it’s vibrant and crisp
- 1 small onionfinely chopped for a sweet, aromatic base; yellow onions work best
- 2 tbsp olive oiluse extra virgin for the best flavor when sautéing the veggies
- 1 tsp saltadjust to your taste, but it enhances all the flavors beautifully
- 1/2 tsp black pepperfreshly ground adds a nice kick; pre-ground lacks the same depth of flavor
- 1/4 tsp nutmegoptional but adds a warm, aromatic note that pairs well with cheese
- 2 tbsp fresh parsleychopped for garnish; adds a pop of freshness and color
When shopping for your ingredients, look for organic eggs for a richer taste. Fresh mushrooms and spinach can really enhance this Mushroom and Brie Frittata, making it both delicious and nutritious. Always check for freshness, especially with the Brie cheese, as it should be creamy and without any off odors.
Easy Substitutions
- Dairy-free: swap Brie cheese for almond cream cheese — you’ll get a creamy texture but a nuttier flavor, which may change the overall taste slightly.
- Gluten-free: no swaps needed here as this frittata is naturally gluten-free, making it a great option for those with gluten sensitivities.
- Lower calorie: use egg whites instead of whole eggs — this will reduce the calorie count significantly, but you’ll lose some richness and depth of flavor.
How to Make This Recipe
Prep & Sauté
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat (about 350°F) until it shimmers — this ensures the vegetables sauté evenly without sticking.
Add 1 diced onion and sauté for 3-4 minutes until translucent. This step builds a flavorful base for your frittata, creating a sweet aroma that fills your kitchen.
Next, toss in 8 ounces of sliced mushrooms and cook for another 5-6 minutes until softened. You want them to release their moisture and turn golden — that’s when they’re at their best.
Stir in 2 cups of chopped spinach and cook for 1-2 minutes until wilted. The vibrant green color will brighten your mixture, signaling it’s time for the eggs.
Combine & Cook
In a large bowl, whisk together 6 eggs, 1 teaspoon of salt, ½ teaspoon of pepper, and a pinch of nutmeg (if using) until well combined — this adds depth to the flavor profile.
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. This allows every bite to be packed with flavor.
Add pieces of Brie cheese evenly across the top of the egg mixture. As it melts, it will create creamy pockets of goodness throughout the frittata.
Reduce heat to low (about 300°F) and cover the skillet. Cook for 8-10 minutes until the eggs are set but still slightly jiggly in the center — you want that perfect custardy texture.
Remove the lid and let it cook for an additional 2-3 minutes to firm up the top. You’ll know it’s ready when the surface looks just set and slightly golden.
Rest & Serve
Once cooked, remove from heat and let it rest for 5 minutes before slicing. This resting time helps the flavors meld and makes it easier to cut.
Garnish with chopped parsley before serving to add a pop of color and freshness. Slice the Mushroom and Brie Frittata into wedges and enjoy it warm!
Pro Tips
Mixing different types of mushrooms, like cremini and shiitake, adds depth and complexity to your frittata. I love the earthy flavor of shiitakes paired with the mildness of button mushrooms—it creates a pleasureful contrast that keeps every bite interesting.
Allow your whisked egg mixture to sit for about 10 minutes before pouring it into the skillet. This helps the eggs thicken slightly, resulting in a fluffier frittata with a more custard-like texture. Trust me, it makes a noticeable difference!
For a beautifully browned top, finish your frittata under the broiler for a minute or two. Just keep a close eye on it—things can go from perfect to burnt in a flash! The broiler gives a lovely, golden finish that’s hard to resist.
Starting with room temperature eggs helps them cook more evenly. I usually take mine out of the fridge about 30 minutes before using them, which ensures a creamier texture and prevents that rubbery consistency that can come from cold eggs.
Chop some fresh herbs like chives or parsley and fold them in just before serving. This not only adds a pop of color but also enhances the flavor profile. I often sprinkle some on top right before serving for that fresh, vibrant touch!
Variations & Customizations
Flavor Twists
Smoky Bacon and Cheddar
Swap the Brie for 4 oz sharp cheddar cheese, and add 4 strips of cooked bacon, crumbled. This version is rich and savory, with a smoky aroma that fills your kitchen. The cheddar melts beautifully, providing a pleasureful gooey texture that pairs perfectly with the crispy bacon.
Sundried Tomato and Feta
Replace the spinach with 1/2 cup chopped sundried tomatoes and use 4 oz crumbled feta cheese instead of Brie. This variation offers a tangy, Mediterranean flair. The vibrant red tomatoes contrast beautifully with the creamy feta, creating a touch of flavor in every bite.
Unexpected Combinations
Curried Mushroom and Goat Cheese
Incorporate 1 tsp curry powder into the egg mixture and substitute the Brie with 4 oz crumbled goat cheese. This surprising twist introduces a warm, exotic flavor profile that's both creamy and aromatic. The curry powder adds an earthy depth, while the tangy goat cheese rounds out the dish with a unique taste.
Storage & Meal Prep
How to Store
Room Temperature
Your Mushroom and Brie Frittata can sit out for up to 2 hours at room temperature in a covered dish. A glass or ceramic container works best to keep heat in without compromising texture.
Refrigerator
Store leftovers in an airtight container for up to 4 days. Make sure to let the frittata cool completely before sealing it up. Wrapping individual slices in plastic wrap can help maintain freshness and make for easy grab-and-go meals.
Freezer
For longer storage, your frittata can be frozen for up to 2 months. I recommend slicing it first and flash freezing the pieces on a sheet pan. Once solid, wrap each slice in plastic wrap and then place them in a freezer-safe bag. To thaw, simply transfer to the fridge overnight or reheat directly from frozen.
Meal Prep
Doubling the Mushroom and Brie Frittata recipe is a great idea for meal prep, giving you plenty for the week ahead. You can make it the night before or over the weekend, storing it in an airtight container to keep it fresh for up to 4 days. For reheating, pop slices in the microwave for about 1-2 minutes, or warm them in a skillet over medium heat until heated through.
Equipment You'll Need
Essential
Large non-stick skillet: A good non-stick skillet is crucial for cooking the frittata evenly without sticking. I recommend one with a heavy bottom for consistent heat distribution. If you have cast iron, it adds a lovely crust, but be ready to grease it well!
Whisk: A sturdy whisk helps you blend the eggs smoothly, incorporating air for a fluffy texture. Electric mixers can be tempting, but they often overbeat the eggs, which isn't ideal for a frittata.
Nice to Have
Lid for the skillet: A well-fitting lid is great for trapping steam, ensuring even cooking and a nicely set top. If you don’t have one that fits, a baking sheet can work in a pinch.
Frequently Asked Questions
Can I use different cheeses in a Mushroom and Brie Frittata?
Absolutely! You can substitute Brie with cheeses like goat cheese, feta, or even mozzarella for a different flavor profile. Just keep in mind that each cheese will bring its own unique taste and texture.
Why did my frittata come out dry?
A dry frittata usually means it was overcooked or had too many eggs relative to other ingredients. To prevent this, cook it on medium-low heat and check for doneness when the edges are set but the center is still slightly jiggly.
How can I make this frittata dairy-free?
To create a dairy-free Mushroom and Brie Frittata, replace the Brie with a dairy-free cheese alternative or omit it entirely. Adding a splash of unsweetened almond or soy milk can help maintain a creamy texture.
What can I serve with a Mushroom and Brie Frittata?
This frittata pairs wonderfully with a light side salad or some roasted vegetables for added flavor and nutrition. A slice of crusty bread or a buttery croissant also complements the dish beautifully.
Can I prepare the frittata in advance?
Yes, you can make the frittata ahead of time! Just let it cool completely before refrigerating, and you can reheat slices in the oven or microwave when you're ready to serve.
This Mushroom and Brie Frittata has brightened many of my brunches, bringing a creamy, savory delight that everyone loves. For an extra flavor boost, try adding fresh herbs like thyme or chives just before serving.
I'd be thrilled to hear how yours turns out, so please leave a comment or share your creation on Pinterest!
Mushroom and Brie Frittata
by extrarecipes
Enjoy a delicious low carb breakfast with this easy Mushroom and Brie Frittata, packed with flavor and nutrients.
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Ingredients
Makes 6 servings
Ingredients
- 8 large eggs
- 1 cup mushrooms
- 4 oz Brie cheese
- 1 cup spinach
- 1 small onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley
Instructions
Method
- 1
Heat olive oil in a large non-stick skillet over medium heat (about 350°F).
- 2
Add chopped onion and sauté for 3-4 minutes until translucent.
- 3
Add sliced mushrooms and cook for another 5-6 minutes until softened.
- 4
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
- 5
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg (if using).
- 6
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
- 7
Add pieces of Brie cheese evenly across the top of the egg mixture.
- 8
Reduce heat to low (about 300°F) and cover the skillet.
- 9
Cook for 8-10 minutes until the eggs are set but still slightly jiggly in the center.
- 10
Remove the lid and let it cook for an additional 2-3 minutes to firm up the top.
- 11
Once cooked, remove from heat and let it rest for 5 minutes before slicing.
- 12
Garnish with chopped parsley before serving.
- 13
Slice the frittata into wedges and serve warm.
Nutrition (per serving)
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