Mushroom Sage Frittata

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  1. 1/2 c Swiss cheese, shredded
  2. 1/3 c Parmesan cheese, grated
  3. 12 eggs, lightly whisked
  4. 1/4 c heavy cream
  5. Kosher salt
  6. pepper
  7. 2 t extra virgin olive oil
  8. 2 c mushrooms, thinly sliced
  9. 2 shallots, minced
  10. 3 T chopped flat leaf parsley
  11. 6 sage leaves, cut into chiffonade


  1. Preheat oven to 350°F.
  2. In a bowl, combine eggs, Swiss cheese, Parmesan cheese, and salt and pepper to taste. Set aside.
  3. Lightly coat a large ovenproof sauté pan with extra virgin olive oil, and place over medium high heat.
  4. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges.
  5. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden.
  6. Add egg mixture to the skillet, stir to combine.
  7. Bake for 20 to 30 minutes or until the center is just barely set. Frittata will continue to cook after removing from the oven.
  8. Rest in pan for 5 minutes before slicing and serving.
Serves: 4 to 5
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Breakfast/Brunch,Lunch
Type of Food: Egg Dish,Vegetarian
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop,Oven Bake

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