Shiitake Mushroom and Cheese Frittata

  • Servings: 6
Shiitake Mushroom and Cheese Frittata

Photography: Dana Gallagher

Source: Martha Stewart Living, November 2004


  • 8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
  • 1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
  • 1 1/2 teaspoons fresh thyme
  • 2 tablespoons olive oil
  • Coarse salt
  • 10 large eggs
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 350 degrees. Heat oil in a 9-or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, and thyme; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt; remove skillet from heat.

  2. Whisk eggs in a large bowl until frothy. Stir in the ricotta, 1 teaspoon salt, and pepper to taste. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.

  3. Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.


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