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High Protein Mushroom and Mozzarella Frittata

High Protein Mushroom and Mozzarella Frittata
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This frittata is a protein powerhouse, combining earthy mushrooms and creamy mozzarella in a fluffy egg base. The golden, puffed top and tender interior make it a satisfying breakfast, brunch, or light main course. Every bite delivers rich flavor and a substantial 26g of protein per serving.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup full-fat Greek yogurt
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, thinly sliced
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 4 oz low-moisture part-skim mozzarella cheese, shredded (about 1 cup)
  • 1 oz Parmesan cheese, finely grated (about 1/4 cup)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F / 204°C with the rack in the middle position. In a medium bowl, whisk together eggs, Greek yogurt, kosher salt, and black pepper until completely smooth and no streaks of yogurt remain. The yogurt adds moisture and additional protein without making the eggs watery.
  2. Heat olive oil in a 10-inch oven-safe nonstick skillet over medium-high heat until the oil shimmers and flows like water. Add the sliced cremini mushrooms and spread them into an even layer. Cook without stirring for 3 minutes to allow deep browning, then stir and continue cooking for 2 more minutes until the mushrooms are golden and have released their moisture.
  3. Add the diced onion to the pan with the mushrooms. Reduce heat to medium and cook, stirring occasionally, for 3 minutes until the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Spread the mushroom-onion mixture evenly across the bottom of the skillet. Pour the whisked egg mixture over the top, tilting the pan to distribute evenly. Sprinkle the shredded mozzarella and grated Parmesan evenly over the surface.
  5. Cook the frittata on the stovetop over medium heat without stirring for 3 minutes. The edges should begin to set and turn opaque while the center remains slightly jiggly. This bottom cooking ensures a sturdy base for the oven finish.
  6. Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the frittata is puffed, golden on top, and the center feels firm when lightly pressed. A knife inserted into the center should come out clean, and the internal temperature should reach 165°F / 74°C.
  7. Turn the oven to broil on high. Broil the frittata for 1-2 minutes, watching closely, until the top is deep golden brown with small browned spots. Do not walk away—broiling can burn quickly and ruin the texture.
  8. Remove the skillet from the oven using oven mitts. Let the frittata rest in the pan for 5 minutes. This resting period allows the eggs to fully set and makes slicing easier. The frittata will deflate slightly as it cools.
  9. Run a silicone spatula around the edges to loosen, then slide the frittata onto a cutting board. Slice into 4 equal wedges. Garnish with fresh parsley and serve warm. The internal temperature of the frittata will be around 160°F / 71°C after resting.

Notes

Storage: Refrigerate leftover frittata wedges in an airtight container for up to 4 days. Freezing: Wrap individual wedges tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge. Reheating: For best texture, reheat in a 350°F / 177°C oven for 8-10 minutes, or in a nonstick skillet over medium heat for 3-4 minutes per side. Microwaving (30-45 seconds on high) works but may make eggs slightly rubbery.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-mushroom-and-mozzarella-frittata/