Wild Mushroom and Fontina Frittata


  • 10 large eggs, beaten
  • 2 tbs unsalted butter
  • 1/2 lb mixed wild mushrooms ( cremini, shitaki and or button)
  • 1/3 cup fontina cheese, shredded
  • 2 tbs fresh flat leaf parsley, chopped
  • 4 scallions, thinly sliced on a bias, white and green parts
  • kosher salt and black pepper to taste


  • Preheat the oven to 400 degrees.
  • In a large bowl whisk together the eggs and parsley.
  • Season with salt and pepper.
  • Remove the stems from the mushrooms and slice.
  • In an oven safe 10 inch non-stick skillet, melt the butter.
  • Add the mushrooms and saute for about 2 minutes, then add half the scallions and saute for another 2 minutes, stirring frequently.
  • Add the egg mixture to the skillet and over medium heat, stir until large curds begin to form. About 2 minutes.
  • Sprinkle cheese over the top and place the skillet in the oven and baked until eggs are puffed and set.
  • Garnish with the remaining┬áscallions.

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