Food & Cooking Recipes Breakfast & Brunch Recipes Mushroom and Scallion Frittata 3.4 (184) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. 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. Rate it Print