Gluten-Free Mushroom Swiss Frittata
By the Gluten Free Recipes team ·
Enjoy the earthy notes of sautéed mushrooms perfectly complemented by the nutty richness of Swiss cheese in this fluffy, oven-baked frittata. This dish offers a satisfying and protein-packed start to your day, with a tender, custardy texture that melts in your mouth.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including cremini mushrooms, onion, garlic — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mushroom Swiss Frittata: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Mushroom Swiss Frittata: This recipe is naturally gluten-free, relying on fresh ingredients and avoiding any gluten-containing grains. Ensure all packaged items, like cheese, are certified gluten-free.
Ingredients
- 8 oz cremini mushrooms
- 1 small onion
- 2 cloves garlic
- 6 large eggs
- 0.5 cup milk
- 0.5 cup shredded Swiss cheese
- 2 tbsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease an 8-inch oven-safe skillet or a similar-sized baking dish. Thinly slice the cremini mushrooms and finely dice the onion. Mince the garlic cloves until very fine.
- 2
Heat the olive oil in the prepared skillet over medium heat until shimmering. Add the diced onion and sauté for about 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sliced mushrooms to the skillet and cook for another 8-10 minutes, stirring frequently, until the mushrooms have released their liquid and are nicely browned and tender.
- 3
While the vegetables are cooking, whisk together the 6 large eggs, 0.5 cup milk, 0.25 tsp salt, and 0.125 tsp black pepper in a medium bowl until well combined and slightly frothy. Stir in the 0.5 cup shredded Swiss cheese until evenly distributed.
- 4
Pour the egg mixture evenly over the sautéed mushroom and onion mixture in the skillet. Gently shake the skillet to ensure the egg mixture is distributed throughout. Place the skillet in the preheated oven.
- 5
Bake for approximately 20-25 minutes, or until the frittata is set in the center and the top is lightly golden brown. A knife inserted into the center should come out clean. Let the frittata rest for 5 minutes before slicing and serving warm.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
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