Mushroom Blue Cheese Frittata

This frittata with mushrooms, blue cheese and fresh parsley will add savory sophistication to any brunch.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8
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1 tablespoon extra-virgin olive oil

1 pound mixed sliced mushrooms

4 scallions, white and green parts, thinly sliced

12 large eggs

1/2 cup mushroom broth

1/3 cup chopped fresh parsley

Pinch of freshly grated nutmeg

Kosher salt and freshly ground pepper

2/3 cup crumbled blue cheese


  1. Preheat the broiler.
  2. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
  3. Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
  4. Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
  5. Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.