Eggs are one of those ingredients that will literally work with whatever you have on hand, which make them perfect for when you need something filling and fast. That’s probably also why they are generally considered breakfast foods, because who has time in the morning for a complicated breakfast?

I cook a lot using various recipes, but I have never used one when making eggs. It just doesn’t make sense to me. Omelets and frittatas and such have always been the kinds of dishes you just throw whatever you’ve got, and see how it turns out. I’ve never made a bad one, and even occasionally made a few standouts, as this one is, which is why I’m sharing it with you. And yes, I’m aware of the irony of saying I don’t use recipes for eggs, but then telling you to use this great egg recipe. But you can make it your own (and you should!)

My favorite grocery store has an awesome olive bar, and I almost always have a container of mixed olives in the fridge. They’re great snacks, and easy to throw into things like this to add some quick salty flavor. I also had mushrooms, which are delicious when pan-fried, so in they go as well. They’re especially delicious with fresh herbs, which are a perfect match to the brininess of the olives.

This was all cooked in Ava Jane’s Kitchen Avocado Oil, which is perfect for eggs because it gets really hot without smoking. This makes it easy to get a nice browned bottom, if that’s your thing. A bit of cheese for creaminess, and some Colima Sea Salt at the end made this the perfect savory breakfast.

I used regular button mushrooms and a mix of green and black olives because that’s what I had, but use what you like or have. Slice the mushrooms as thin as you can and get them nice and browned and crisp.

Easy to Download PDF: Mushroom and Olive Skillet Frittata

Mushroom and Olive Skillet Frittata

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 1
Calories: 594kcal


  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 1/2 cup thinly sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 3 eggs beaten
  • 1/4 cup shredded mozzarella cheese
  • 2-3 sun dried tomatoes sliced
  • 1/4 cup olives any kind, pitted and sliced
  • Fresh chopped parsley for serving
  • Colima Sea Salt


  • Heat a nonstick skillet over medium high heat. Add the avocado oil and the mushrooms and thyme. Cook until well browned and remove from pan using a slotted spoon.
  • Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Sprinkle the cheese on top and turn the heat down to low. Cover the pan and cook for 2-3 minutes, until cheese is melted and eggs are cooked through. Top with olives, mushrooms, and sun dried tomatoes. Sprinkle with parsley, Colima Sea Salt and black pepper before serving.


Calories: 594kcal | Carbohydrates: 6g | Protein: 25g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 513mg | Sodium: 908mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 4mg