Mushroom and Scallion Frittata

Name: Mushroom and Scallion Frittata
Prep time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 12 scallions, including green parts, cut into 1 ½-inch pieces; 0.5 pound shiitake mushrooms, stems discarded and caps sliced ¼ inch thick, or white mushrooms, sliced; Salt and pepper; 8 eggs; 0.5 cup grated Parmesan cheese

3.4

(184)

14 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

45 mins

Servings:

4

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner.

Ingredients

2 tablespoons olive oil
12 scallions, including green parts, cut into 1 ½-inch pieces
½ pound shiitake mushrooms, stems discarded and caps sliced ¼ inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
½ cup grated Parmesan cheese

Directions

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.)
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.