Mushroom & Herb Frittata

Egg dishes including this fresh herb and mushroom frittata are fortifying and satisfying

There’s a good reason almost all major cuisines of the world have egg dishes they eat for fortifying snacks, lunches, brunches, and dinners. This particular fresh herb and mushroom frittata I cook for dinner and then eat for a couple of days after as lunch. It’s tasty warm, from the skillet and cold from the fridge. I garnish this one with more fresh herbs (for me a mix of basil, chives, and parsley) and serve it with a green salad dressed lightly in a mustard vinaigrette. And if you have other veggies, use them. This is an adaptable dish.

I love mushrooms for their earthy flavor and because they are the most versatile of ingredients. They add a meaty, hearty flavor to any vegetarian dish. And when cooked in a frittata like this they become quite substantial. Plus, organic mushrooms are superfood good for you. (Buy organic, if you can, mushrooms absorb all the good in soil, which means they also absorb the pesticides if they’re not organic.) You don’t need many of them either, a few ounces does the trick, making a nutritional bargain. They are very low in calories (2 ounces or 1 cup is about 15 calories). And they are among the best dietary sources of B vitamins.

Mushroom & Fresh Herb Frittata
Serves 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 2 cloves of garlic, minced
  3. 10 ounces (about 5 or 6) of large shiitake, or cremini mushrooms, rinsed and wiped dry, sliced
  4. Sea salt, freshly ground pepper to taste
  5. 1 cup of fresh herbs, parsley, basil, tarragon, chervil, chives etc.
  6. 8 eggs
Instructions
  1. Heat the olive oil over medium-high heat in a 10-inch cast-iron or nonstick skillet. Add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add most of the fresh herbs (reserve some for garnish), cook until wilted, then remove from the heat. Taste and adjust seasoning.
  2. Beat the room temperature eggs in a large bowl (you can do this while the mushrooms are cooking). Add a couple of tablespoons of water to the eggs and keep beating. This will make them frothier and lighter.
  3. Pour the eggs over the mushroom, herb mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover, and cook 10 minutes, shaking the pan gently every once in a while. The eggs should be just about set though, except for the top part.
  4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets. It should brown very slightly and puff under the broiler. Remove from the heat, allow it to cool for at least 5 minutes. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Garnish with the remaining fresh herbs and a drizzle of extra-virgin olive oil. Cut into wedges. Serve hot, warm, room temperature, or cold.
Notes
  1. I find the eggs easier to crack and beat when they’re at room temperature.
  2. With fresh herbs, also chop or tear (if it’s basil, tear), at the last minute, right before using. For this particular dish, I used basil, chives, and parsley, but any combination of herbs you love will work nicely in this dish.
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