Name: Wild Mushroom Frittata
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 12 large eggs, beaten; 1 cup half-and-half cream; 1 teaspoon kosher salt; 1 teaspoon grated lemon zest; 2 green onions, sliced; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1-1/2 pounds sliced wild mushrooms; 1 tablespoon minced fresh thyme

I love how impressive this frittata looks when it comes out of the oven. It makes people you've invited for lunch feel special! —Jessica Gerschitz, Jericho, New York

TEST KITCHEN APPROVED

Wild Mushroom Frittata

Contest Winner

0 | 0 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:20 min

Save Saved Saving email print

Ingredients

12 large eggs, beaten
1 cup half-and-half cream
1 teaspoon kosher salt
1 teaspoon grated lemon zest
2 green onions, sliced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1-1/2 pounds sliced wild mushrooms
1 tablespoon minced fresh thyme

Text Ingredients

Shop Recipe

Directions

Preheat oven to 400. In a large bowl, whisk eggs, half-and-half, salt, lemon zest, green onion and parmesan cheese until blended.

In a 12-in. broiler-safe skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Reduce heat to medium-low; top with thyme. Pour in egg mixture. Cook, uncovered, until nearly set, 4-6 minutes.
Bake until set, 18-20 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 slice: 221 calories, 15g fat (6g saturated fat), 298mg cholesterol, 814mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 14g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...