Like most frittata recipes, this one is pretty easy, but it does take a little longer to cook than most. I like it because it gives vegetarians something relatively substantial to eat, but it can be a side dish for everyone else. Like many other good recipes, this one starts with frying onions…and garlic. When I first add the button mushrooms, I always think there are too many and that the eggs will not fit in the pan, but mushrooms always cook down quite a bit and there’s always more than enough room in the pan for the eggs.
Mushroom Frittata Recipe
- 2 tablespoons olive oil
- 1 medium yellow onion sliced
- 3 tablespoons chopped fresh rosemary
- 3 cloves garlic minced
- 3/4 pound button mushrooms sliced
- 6 large eggs
- 1/3 cup freshly grated parmesan cheese
- freshly ground black pepper
Preheat the broiler, with the top rack about 6 inches from the top.
Heat olive oil in 10-inch oven-proof skillet over medium heat.
Add onions and cook until soft, about 5-7 minutes.
Add garlic and rosemary and cook for about 1 minute.
Add the mushrooms--the pan will be full, but don't worry.
Cook until the mushrooms have reduced in volume by one half and almost all their water has cooked away (about 20 minutes, but this can vary quite a bit).
Beat the eggs and season well with salt and black pepper.
Mix the parmesan into the eggs.
Add the eggs to the mushrooms, stirring gently for just a few seconds so that everything can mix. (If you stir too long, you may end up scrambling the eggs.)
Cook until the eggs are mostly set, with just a thin film of liquid on top (about 5-7 minutes).
Run the skillet under the broiler until the top of the frittata is set and browned (about 3-4 minutes).
Recipe NotesPrep time can be cut in half if you buy sliced mushrooms instead of whole.
Cooking time can vary quite a bit (depending on your pan, the mushrooms, etc.)--all the times in the instructions are guidelines.