Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Frittata with Mushrooms, Thyme, and Parmigiano Cheese


  • 3 tablespoons butter or cooking spray
  • 16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced
  • 6 green onions, sliced
  • 3/4 cup egg replacement
  • 3 jumbo eggs
  • 1/4 cup half and half (or you can use whole milk)
  • 1/2 cup Parmigiano cheese, fresh and finely grated
  • 1 1/2 tablespoons chopped, fresh thyme leaves
    (optional: chopped, fresh chives and/or Italian parsley)
  • salt to taste
  • fresh ground black pepper to taste


  • Pre-heat oven on to 350 degrees (later you’ll change it to “Broil”).
  • Heat an 8-inch ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or butter.
  • Add mushrooms and green onions to pan; sauté 12 minutes or until mushrooms are nicely browned.
  • In a medium bowl, add the eggs and egg replacement.
  • Add the half and half.
  • Add the Parmesan cheese.
  • Add the thyme and any additional herbs that you like.
  • Add salt and pepper and whisk everything together.
  • Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
  • Heat pan over medium heat.
  • Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.
  • At that point, place the pan into the oven and cook on 350 for another 5 – 10 minutes.
  • Once the frittata is completely set and cooked (not runny on top) change the oven temperature to “Broil”.
  • Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.

Yield: 8

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