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Preheat your oven to 400°F. Place a 9-inch pie dish in the oven to heat it up.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms. Cook the mushrooms, stirring occasionally, until browned and tender and all liquids have evaporated, about 10 minutes.
Beat the eggs with the sour cream, salt, pepper, and thyme. Add the scallions and cheese, mixing them in with a spatula.
Remove the warm pie dish from the oven using oven mitts. Place it on a heatproof surface and spray it with olive oil spray (or brush it with olive oil). Transfer the mushrooms to the baking dish. Pour the egg mixture on top. Gently mix.
Return the baking dish to the oven. Bake the frittata until its edges are brown, the frittata is golden brown and puffy, and a knife inserted in its center comes out clean, about 20-25 minutes.
Allow the frittata to cool for 10 minutes, then slice it into eight slices and serve.