Gluten-Free Mushroom Swiss Frittata

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. 1 Preheat your oven to 375°F (190°C) and lightly grease an 8-inch oven-safe skillet. Thinly slice the cremini mushrooms and finely dice the onion. Mince the garlic cloves until very fine.
2. 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. 3 While the vegetables are cooking, whisk together the eggs, milk, salt, and black pepper in a medium bowl until well combined and slightly frothy. Stir in the shredded Swiss cheese until evenly distributed.
4. 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. 5 Bake for 20-25 minutes, until the center is set and no longer jiggles, the top is lightly golden, and an instant-read thermometer in the center reads 160°F (71°C). The skillet handle will be very hot, so keep an oven mitt on it. Let the frittata rest for 5 minutes before slicing and serving warm.

Nutrition (per serving)

Tips & Notes

• Keep cooking the mushrooms until the pan is dry before adding the eggs. Leftover mushroom liquid makes the frittata weep.
• Swiss cheese is naturally gluten-free. Shred it from a block if you can; pre-shredded cheese has added anti-caking starch, so choose a bag labeled gluten-free.
• Start checking at 20 minutes. Take the frittata out as soon as the center is set and reads 160°F. Baked longer, it puffs, cracks, and turns rubbery.

Common questions