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Mushroom Frittata


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  • 1/2 pound mushrooms chopped
  • 4 tablespoons butter
  • 1 yellow onion chopped
  • 6 eggs beaten
  • 1/2 cup milk or half and half
  • 1/4 cup dry sherry
  • 1/4 cup bread crumbs
  • 1/4 cup freshly-grated Parmesan cheese
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground ground pepper


Servings 4


Step 1

In a sauté pan or skillet, sauté the mushrooms in the butter for about 3 minutes. Add the onion and cook over moderate heat until it is translucent. Cool.

In a mixing bowl, blend the eggs, milk, sherry, bread crumbs, Parmesan cheese, herbs, salt, and pepper. Stir in the mushrooms and onion and spread the mixture in a greased 9- by 13-inch baking pan. Bake for 30 minutes in a preheated 350 degree oven or until a knife inserted in the center comes out clean. Cool, then cut into squares to serve.

This recipe yields 4 to 6 appetizer or 3 or 4 main course servings.

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