Wild Mushroom Frittata

Show: Episode:

Picture of Wild Mushroom Frittata Recipe Photo: Wild Mushroom Frittata Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 15 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Directions

Preheat oven to 400 degrees F.

Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.

To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. 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. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.

Serve frittata from the hot pan and cut into 6 wedges at the table.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 15 reviews

  • on February 27, 2010

    Flag

    I have never used lemon in my eggs.....and I loved it!!!! I will definitely make this again!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 11, 2007

    Flag

    The frittata looked lovely when it was complete! I think it was just a little heavy on the mushrooms so next time i might substitute some spinach or asparagus. Definitely a keeper though!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 20, 2007

    Flag

    This was very good. I could not find all the needed mushrooms so I used more crimini. I went by her book which said to add some lemon zest (not hot sauce I was a little nervous about the zest but it was very nice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.