Mushroom Frittata

Course : Eggs
Serves: 4
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4 tablespoons butter or margarine
1 medium onion -- thinly sliced
4 ounces sliced shiitake mushroom caps
4 ounces sliced button mushrooms
2 tablespoons dry sherry
1 tablespoons chopped fresh thyme
8 large eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated gruyere -- swiss or white cheddar cheese

Preparation / Directions:

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add mushrooms and saute until tender, about 5 minutes. Add Sherry and thyme and boil until almost all liquid evaporates. Remove from heat. Preheat broiler. Heat remeaining 2 tablespoons butter in heavy large ovenproof skillet over medium heat. Beat eggs, salt and pepper in large bowl. Pour into skillet. Spoon mushroom mixture over. Cook until eggs are almost set, but still soft on top, lifting edges of eggs and tilting pan so uncooked eggs run underneath, about 8 minutes. Sprinkle cheese over top. Place skillet under broiler until cheese melts and eggs are completely cooked, about 3 minutes. Transfer to platter. Serve warm or at room temperature, cut into wedges A frittata is like a Spanish version of an omelet, but with the filling on top. You start it on the stove then finish it under the broiler. This dish is wonderful for breakfast, brunch or dinner and can be served hot or at room temperature.


Nutritional Information:

253 Calories (kcal); 20g Total Fat; (75% calories from fat); 11g Protein; 4g Carbohydrate; 405mg Cholesterol; 763mg Sodium

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