Mushroom and Scallion Frittata

Prep Time:
25 mins
Total Time:
45 mins

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


  • 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


  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 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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