Wild Mushroom Frittata

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

Total Time Prep: 30 min. Bake: 20 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

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

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

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.

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

Recipe Creator