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Mushroom and Scallion Frittata

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems. Cook the vegetables, then add the seasoned eggs, and bake the frittata -- all in one pan.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Mushroom and Scallion Frittata

Source: Everyday Food, January/February 2003


  • 2 tablespoons olive oil
  • 12 scallions, including green parts, cut into 1 1/2-inch pieces
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
  • Salt and pepper
  • 8 eggs
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)

  2. In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.

Cook's Note

Cleaning shiitakes: Remove the mushroom stems and discard, then gently wipe the caps with a damp paper towel.

Reviews (13)

  • rbenzick 4 Apr, 2013

    This was such a simple but delicious dish! I cannot believe how lovely it was with a salad for a light dinner! Will definitely be using again and again!

  • MaggieLawler 17 Mar, 2011

    People, People!!! Please stop whining about nutritional values for each recipe! Just do as KT556 suggests, and buy a's not hard to figure it out for yourself. I have one, and it's really not hard to do! Step out of your comfort zone and do it yourself!! mags98366

  • laura 16 Mar, 2011

    I made this for dinner a couple of nights ago, it was super easy and delicious. Definitely going to make it again, especially because it was so simple and quick! I do think that it needs garlic, so next time I'll be adding chopped garlic when the veggies are half cooked.

  • ktaylor556 3 Dec, 2010

    Come on Folks -- It's a 6-ingredient-recipe. Don't be so lazy. Get yourself a good Calorie / Carb / Fat counting book (under $10) and figure it out. Don't forget to add / subtract according to how YOU make the recipe i.e., different veggies, cheese, "fat", etc

    IF YOU ARE DIABETIC and can't tell at a glance how many carb servings and/or exchanges are in this recipe, GET YOURSELF TO A DIABETES EDUCATOR IMMEDIATELY!

  • blazard 29 Apr, 2010

    Yummy! Great quick breakie for dinner recipe. Will definitely eat this again! I do agree that putting it in the broiler for a few seconds after it is baked gives a very dark, crispy topping.

  • Ray570 28 Feb, 2009

    For being such a simple recipe, this has a lot of flavor. I have used cheese and chive flavored egg beaters in place of some of the eggs, and had great results. It did not puff up, though, so I will try adding the splash of milk next time. Thanks for the tip!

  • marialuiza76 10 Jan, 2009

    I just made this and it was a big hit! Just a few suggestions:
    Put a splash of milk (or heavy cream) in the egg mixture for extra fluffy and airy results.
    Use the broiler to brown the top for 2 to 4 minutes once the inside is already cooked through and your top is still yellow.
    Fritattas are a great way to use up left-overs!

  • kokovillage 4 Jan, 2009

    Made this yesterday (01/04/09)! I used [filtered word]ake mushrooms and added a bit more Parmesan Cheese to the top. I also used Egg Beaters in place of regular eggs. Didn't have an "ovenable" skillet, so I cooked it in a regular skillet and transferred mixture to a casserole dish. It required more baking time (20-30 min.), but it came out a beautiful golden brown and was very robust in flavor w/half the calories! Two thumbs up!

  • anitarn 3 Jan, 2009

    sounds wonderful. You can add any veggie you like. Add Romano Cheese right in the mixture before baking, tastes better

  • PatriciaStreet 3 Jan, 2009

    What a great sounding recipe! I have chickens and sometimes have to find ways to use up all of their eggs. I suppose you could add cooked meat or other vegetables for variety, but I'm going to try it just like this first- then maybe play with other ingredients. I guess the caloric and nutritional value would be the same as figuring each ingredient independently- right?

  • schnopps 3 Jan, 2009

    I agree...where is the nutrition info. Even the magazine lists some of the nutritional facts, but NOT the SODIUM. Very important.

  • sjb48 2 Jan, 2009

    I feel the same way and have asked before for the nutrional value to be included. It is very important as a diabectic, and am disappointed that I never heard back from the site. I refuse to make anything that doesn't include it.

  • bevlb 2 Jan, 2009

    is it possible to get the nutritional and caloric values on each receipe given?

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