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.

No additional tips available.

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

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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.

Wild Mushroom Frittata

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