Rating: 3.4 stars
184 Ratings
  • 5 star values: 33
  • 4 star values: 52
  • 3 star values: 58
  • 2 star values: 37
  • 1 star values: 4

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

Everyday Food, January/February 2003

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Recipe Summary test

prep:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 Notes

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

Cook's Notes

White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

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Reviews (14)

184 Ratings
  • 5 star values: 33
  • 4 star values: 52
  • 3 star values: 58
  • 2 star values: 37
  • 1 star values: 4