Easy Mushroom Frittata

Easy Mushroom Frittata

This post is also available in: Suomi (Finnish)

this post is sponsored by Puhtaasti kotimainen

I used to have these dreamy thoughts about writing my blog, reading smart books, or doing any of the things on my to do list while my baby naps, or at least feeling that life was somehow under control. But as the days and weeks go by and my boy keeps getting older, I feel like life is more intense and a mix of chaos, fun times, and tired evenings. And I find myself being happy if I manage to find clean clothes, put my make up on, and drink my matcha while it’s still warm :)

But as our days keep getting busier, I find myself needing a lot ways and habits to make our life easier. Even though we eat most of our meals at home, I really don’t want to spend all of my days in the kitchen, so I’ve come up with a couple methods that free up some time! Here are a few of my favorites:

– I prepare my breakfast the night before (overnight oats are my go-to breakfast on weekdays!).

– I make a huge smoothie in the morning so that I have a portion ready in the afternoon. I usually add some fruit, berries, granola or nuts on top of my smoothie too, so that I’ve got enough energy to survive until the evening.

– We make bigger batches of food so that we don’t have to cook dinner every night. All kinds of curries and stews are great, as you can add a lot of different toppings to make them taste a bit different each night.

– I make things that can be enjoyed for breakfast, lunch and / or dinner. Omelets, savory quiches, and frittatas (like this easy mushroom frittata!) are super handy and delicious too.

Easy Mushroom Frittata with Pesto Marinated Tomatoes | tuulia blog

I’ve been making frittata for years, as it’s super easy to cook, you can easily use all the leftover vegetables from the fridge in it, and it tastes great both at 10 am and 8 pm. I like to add some cooked potato (or sweet potato) to my frittata, as it makes it a bit more filling and we tend to have some leftover potatoes in the fridge. However, the thing that makes this frittata very delicious are the mushrooms. I just quickly fry them in a pan and then add some dried thyme, which makes them a lot more flavorful and  a perfect add to this frittata.

Mushrooms are definitely one of the food trends popping up right now (both in food and in the form of medicinal mushrooms) and they’re a great ingredient as they’re so versatile. Mushrooms have naturally a bit of umami flavor and a nice texture, so they go especially well to all kinds of veggie patties. Besides using them in pies or omelets, one of my favorite things to cook with mushrooms are these portobello pizzas, especially during the summer as they literally require minimum effort.

Now that it’s not technically mushroom season yet, I go for the domestic farmed mushrooms, like champignongs and portobellos. These domestic mushrooms are ready to use and they are grown without any pesticides. So if you’re looking for ways to eat more veggies or plant-based meals, remember to add mushrooms to your shopping list as they’re such an easy way to make those basic meals a bit more flavorful :) xo’s!

Easy Mushroom Frittata with Pesto Marinated Tomatoes | tuulia blogMushroom Frittata with Tomato Salad

Easy Mushroom Frittata

notes: you can easily add other vegetables in this too, for example zucchini, spinach or bell pepper are great adds. 

into a 25 cm / 10-inch pan

200 g champignons
olive oil
1 tsp dried thyme
4 to 5 medium size cooked potatoes
1 bunch of basil
8 eggs
salt and black pepper
100 g feta cheese

Pesto marinated tomatoes:
2 tsp green pesto sauce
2 tbsp oilve oil
200 g cherry tomatoes
1/4 cup toasted pine nuts
1/4 cup fresh basil, finely chopped


1. Preheat the oven to 180 C / 400 F degrees. If needed, gently wash the mushrooms and then cut them into a few parts. Heat a frying pan and add a bit of olive oil to the pan. Fry the mushrooms on medium heat for a few minutes until the mushrooms are nicely browned. Season the mushrooms with thyme and remove from heat.

2. Cut the potatoes into small pieces. Finely chop the basil and save about 1/4 cup for the tomato salad and some extra to top the frittata.

3. Add a couple tablespoons of olive oil to the bottom and sides of the oven pan, and then add the mushrooms and potatoes to the pan.

4. Whisk the eggs in a large bowl and season with salt, black pepper, and chopped basil. Pour the egg mixture into the oven pan and crumble the feta cheese on top. Bake in the middle of the oven for about 25 minutes until the eggs are cooked. Prepare the tomato salad in the meanwhile.

5. Mix the pesto and olive oil together. Cut half of the cherry tomatoes into pieces and keep the rest as whole. Add the pesto oil, chopped basil, and pine nuts to the cherry tomatoes and mix all together. Serve the frittata with the tomatoes and enjoy!

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