Mushroom and Scallion Frittata

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

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

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.)

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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 33
  • 4 52
  • 3 58
  • 2 37
  • 1 4
Martha Stewart Member
02/27/2016
Made this for brunch with a side of cornbread and found it really tasty and easy to make. I didn't have an iron or similar skillet that could go from stovetop to oven, so in lieu of cooking the eggs on the stovetop prior to baking, I just poured them over the sautéed vegetables into a baking pan and baked them for a bit longer in the oven (about 5 extra minutes). I would recommend two changes next time: smaller scallion pieces, and more cheese.
Martha Stewart Member
04/04/2013
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!
Martha Stewart Member
03/17/2011
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
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Martha Stewart Member
03/16/2011
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.
Martha Stewart Member
12/03/2010
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!
Martha Stewart Member
04/29/2010
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.
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Martha Stewart Member
02/28/2009
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!
Martha Stewart Member
01/10/2009
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!
Martha Stewart Member
01/04/2009
Made this yesterday (01/04/09)! I used Shitake 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!
Martha Stewart Member
01/03/2009
sounds wonderful. You can add any veggie you like. Add Romano Cheese right in the mixture before baking, tastes better
Martha Stewart Member
01/03/2009
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?
Martha Stewart Member
01/03/2009
I agree...where is the nutrition info. Even the magazine lists some of the nutritional facts, but NOT the SODIUM. Very important.
Martha Stewart Member
01/02/2009
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.
Martha Stewart Member
01/02/2009
is it possible to get the nutritional and caloric values on each receipe given?
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