Wild Mushroom Frittata Recipe

Name: Wild Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 12 crimini mushrooms, sliced; 1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped; 1 cup oyster mushrooms, a couple of handfuls, chopped; 1/2 tablespoons chopped fresh thyme leaves; Coarse salt and pepper; 12 eggs, beaten; Dash of half-and-half; 1 lemon, zested; 2 scallions, sliced; 2 teaspoons hot sauce (recommended: Tabasco); 1/2 cup Parmesan

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
12 crimini mushrooms, sliced
1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
1 cup oyster mushrooms, a couple of handfuls, chopped
1/2 tablespoons chopped fresh thyme leaves
Coarse salt and pepper
12 eggs, beaten
Dash of half-and-half
1 lemon, zested
2 scallions, sliced
2 teaspoons hot sauce (recommended: Tabasco)
1/2 cup Parmesan

1
Preheat oven to 400 degrees F.
2
Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat.
3
Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
4
To hot pan, add oil and mushrooms.
5
Season mushrooms with thyme, salt and pepper.
6
Cook 3 to 5 minutes until all of the veggies are tender.
7
Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce.
8
Pour over the mushrooms.
9
Lift and settle eggs in the pan as they brown on the bottom.
10
When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy.
11
Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
12
Serve frittata from the hot pan and cut into 6 wedges at the table.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 12 crimini mushrooms, sliced, 1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped, 1 cup oyster mushrooms, a couple of handfuls, chopped, and more.

Yes, Wild Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions