Frittata recipe

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This very flavorful mushroom frittata is keto and low-carb, gluten-free, and made with just a few simple ingredients. It’s ready in about 50 minutes, and the leftovers taste great, whether reheated or cold. Mushroom frittata served in a white baking dish. I also like that it’s so easy to make. Yes, you have to go through the extra step of cooking the mushrooms before adding them to the egg mixture.

But even with this extra step, I consider this a very easy recipe. The exact measurements are included in the recipe card below. Olive oil: I love the flavor of this oil! But if you’re unsure about cooking with it, you can use avocado oil instead.

It has a higher smoke point. Sliced mushrooms: I use baby Bella or white mushrooms. Eggs: I use large eggs in most of my recipes, this one included. Sour cream: Adds creaminess and flavor to the frittata. Salt and pepper: I use sea salt.