Frittata with Mushrooms, Thyme, and Parmigiano Cheese
Writer: Casey Hart | My Rating: 2.9/5 | Site Rating: 4.2/5
I needed something that wouldn’t wreck every pan in the house—Frittata with Mushrooms, Thyme, and Parmigiano Cheese claimed it would behave.
As it warmed, the kitchen smelled like toasty flour and yeast. I lined up the ingredients like a short assembly line and set the timer out of habit.
It respected my time: chop, stir, bake—no precious pauses or extra bowls.
My youngest tried to steal a bite off the sheet pan; tiny fingerprints were the proof.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
It wanted brightness, so I set lemon wedges on the table and it helped immediately.
I’d serve it with a quick salad and cut fruit—weeknight energy.
Cold from the fridge at 7 a.m.? Still edible. That counts for something.
Brushing the crust with garlic butter would help it carry the filling better.
For anyone searching frittata with mushrooms thyme and parmigiano recipe, here’s the honest version you won’t mind bookmarking.
Honest take: weeknight‑reliable, not a showpiece.
