Mushroom Omelet / Frittata di Funghi

SERVES 4 to 6


  • 6 eggs
  • 1/2 cup grated Asiago or provolone cheese
  • 4 tablespoons olive oil
  • 8 ounces fresh button mushrooms cleaned, stemmed and thinly sliced
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot red pepper paste*


  1. Preheat the oven to 375°F.
  2. In a bowl whisk the eggs and cheese together. Set aside.
  3. Heat the olive oil in a 9 inch non stick oven-proof sauté pan. Cook the mushrooms until they are slightly browned and have given off all their liquid.  Add the parsley, salt and red pepper paste and continue cooking for 2 minutes.  Reduce the heat to simmer.
  4. Pour the egg mixture evenly over the mushrooms.  Place the frittata in the oven and bake it for 15 to 20 minutes or until set and nicely browned.
  5. Cut into wedges and serve hot or at room temperature.
  6. *You may use store-bought (Try Amore brand.) or see our recipe for Hot Red Pepper Pesto.

This recipe was featured on Season 21 - Episode 2109.

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