Mushroom Frittata


  • 2 tablespoons extra-virgin olive oil
  • 10 ounces cremini mushrooms (quartered)
  • 2 teaspoons fresh thyme leaves
  • 2 scallions (thinly sliced)
  • 8 large eggs
  • ½ teaspoon Kosher salt
  • ½ teaspoon pepper
  • 3 ounces goat cheese
  • Mixed green salad for serving


Heat oven to 425° F.

Heat the oil in a 9-10 inch cast-iron skillet over medium-high heat and cook the mushrooms until golden brown, 5-6 minutes. Add the thyme and scallions and cook, stirring, 1 minute.

Meanwhile, in a large bowl, lightly whisk the eggs, then season with ½ teaspoon each salt and pepper. Pour the eggs into the pan and gently stir, pulling a spatula through the eggs, for 1 minute. Allow to cook (do not stir) for 1 more minute.

Dollop the goat cheese on top, then transfer to the oven until the eggs are set, 8-10 minutes.

Serve with a green salad, if desired.

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