Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 1 wedge)

This 5-ingredient mushroom frittata is ideal for a light breakfast or brunch, but can also be served for dinner paired with a simple side salad.

How to Make It

Preheat broiler. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, egg whites, and eggs in a medium bowl, stirring well with a whisk. Heat pan over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

daneanp's Review

November 16, 2014
Delicious and so quick and easy. Will definitely make again.

sukeedog's Review

November 30, 2013

MonicaJ's Review

February 02, 2013
I made this for breakfast this morning with regular white button mushrooms and it was still very good.

Cmonster's Review

April 27, 2012
Very bland. Nothing exciting about this recipe. The thyme was too overwhelming for the amount of eggs.

crysmys's Review

August 10, 2011
Definitely a keeper. Followed recipe as written, though I needed to cook it slightly longer for the eggs to set properly on the stove top. Made for the 2nd time this morning and found it worked better in our 10" skillet than the 8", though it was delicious both times.

BarbPila's Review

May 16, 2010
This was very good! I was looking for a way to use up some cremini mushrooms I had on hand so I tried this recipe. Because I had less than 8 oz, I also added a little Vidalia onion. The only other change I made was to add 1/2 tsp of dijon mustard to the egg mixture. Great for an every day meal and with a dressed up presentation, it's definitely worthy of a holiday brunch.

Saecca's Review

November 09, 2009
YUM!! This recipe is great for practically any meal during the day. I did use Egg Beaters and Egg Whites instead of "real" eggs-- which significantly cuts down on the fat, but leaves the protein. In addition to the exotic mushroom blend, I added another package of crimini mushrooms. My broiler is crazy, so I only broiled for about a minute and a half until it was set. I served it with a simple salad with a honey Dijon dressing.

Christmasgirl's Review

October 27, 2009
I have made this already four times since the October magazine came out and it isn't even Halloween yet (haha), and I have loved it everytime. My mom and I eat about 3/4 of it for dinner and then later at night she eats the leftovers cold out of the fridge:) I increased the cooking time in the oven and on the stove top by a minute each, but that is because I like my eggs firm. YUMMY and very low in calories. This is awesome!!

ChrisBellaire's Review

October 25, 2009
My husband I loved this and ate the whole thing (all four servings) at one sitting for dinner. Served with a fruit salad. I used sliced button mushrooms and dried thyme (3/4 T). Also doubled the cheese. It was very easy and quick.

EAVarner's Review

October 06, 2009
I made this for dinner last night, and it turned out well. It seemed like it might be more appropriate for brunch or lunch; I might try adding a vegetable next time I serve it for dinner. I roughly doubled the ingredients and used cremini mushrooms instead of the exotic blend. We will definitely make it again for a quick supper.