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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
Mushroom and Scallion Frittata

Source: Everyday Food, January/February 2003

Ingredients

  • 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

Directions

  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)

  • ReSmith 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 book...it'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

  • adozeneggs 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.

  • KT556 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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