Portobello Frittata


This delicious portobello mushroom frittata is a great variation to the traditional frittata. Enjoy it with a bagel & jam a tall glass of fresh squeezed orange juice and a bowl of fresh fruit.

  • Ingredients:
    1. 2 Tbs extra-virgin olive oil
    2. 1 cup baby bella mushrooms
    3. 1/2 cup Parmesan cheese; Parmigiano-Reggiano makes a great substitute
    4. 2 cloves garlic; chopped
    5. 1 1/2 tsp thyme; fresh or dry, finely chopped if fresh
    6. 1/4 tsp black pepper
    7. Pinch of sea salt
    8. 2 tsp butter; unsalted
    9. 6 eggs; using only 2 of the yolks
  • Directions:
    1. Preheat broiler 10 minutes prior to cooking.
    2. Heat large skillet on medium heat burner add olive oil & garlic.
    3. Cook until garlic is lightly browned, constantly stirring.
    4. Add mushrooms and continue to cook & stir until mushrooms are tender, approx. 5-7 minutes.
    5. Transfer mushrooms to appropriate size bowl.
    6. Using the same skillet, coat with melted butter over medium-low heat.
    7. While butter is melting, add eggs, cheese, thyme, salt & pepper into mushroom bowl & whisk very well.
    8. Pour all ingredients into buttered skillet and cook on medium heat for 3-5 minutes then place under broiler for another 3-5 minutes or until eggs are fully cooked.
    9. Done!