Recipes > Wild Mushroom Frittata

Wild Mushroom Frittata


Earthy wild and button mushrooms are combined with fontina cheese in this delicious and simple frittata.
  • Serves: 5 to 6
  • Active Time: 30 mins
  • Total Time: 40 mins
  • Views: 36,955
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Mushrooms

Preparing the Mushrooms
  • 12 oz mixed mushrooms (wild and button)
  • 6 oz wild mushrooms


Before starting the frittata, preheat your oven to 350° F (175° C).

Clean the mushrooms and slice into pieces about 1/4" -inch thick.

Step 2: Sauteing the Mushrooms

Sauteing the Mushrooms
  • 2 tsp grapeseed oil
  • 1/4 fresh lemon
  • sea salt, to taste
  • freshly ground black pepper, to taste


To saute the mushrooms, preheat a large, stainless-steel pan over high heat.

Once hot, add the oil and mushrooms. Squeeze a bit of fresh lemon over top and season with salt and pepper to taste. Saute the mushrooms until the moisture evaporates and they brown. Remove from the pan and set aside.

Step 3: Preparing the Remaining Ingredients

Preparing the Remaining Ingredients
  • 3 oz fontina cheese (or Gruyère or any other melting cheese)
  • 1 tbsp fresh parsley leaves
  • 10 large eggs
  • 1/2 tsp sea salt
  • freshly ground black pepper (to taste)
  • 10 tbsp heavy cream


Grate or dice the cheese. Roughly chop the parsley and measure the cream. Set aside.

In a large bowl, whisk the eggs. Season with salt and pepper. Add the cream and whisk together. Stir in the cheese, mushrooms and parsley.

Step 4: Cooking the Frittata

Cooking the Frittata
  • 1 tsp extra-virgin olive oil


To cook the frittata, heat a 10" -inch, non-stick, ovenproof pan over medium-low heat.

Add the oil and swirl it around in the pan. Once warm, pour the egg mixture into the pan. Using a heat-proof rubber spatula, gently agitate the eggs. Move the ingredients from the outside of the pan towards the center, while scraping the bottom of the pan. Scrape around the side of the pan too.

Slowly cook the frittata until it is cooked about half way through. There should be cooked egg scattered throughout with wet (not runny) egg in between.

Just before transferring the frittata to the oven, flatten out the surface, if necessary. Give the pan one last sweep around the edge to tidy it up.

Step 5: Baking and Serving the Frittata

Baking and Serving the Frittata


Transfer the frittata to the upper-third rack in the oven and bake until the center just sets, about 5 to 10 minutes.

Once done, remove from the oven and let cool in the pan for a few minutes until the steam subsides. Slide the frittata out of the pan onto a cutting board or serving tray. Slice and serve.


  • Suzanne C
    Suzanne C
    I have never cooked with this product, but I have 2 x 0.5oz bags of dried wild mushrooms that we bought at a farmers market. Have you ever worked with dried and how would I convert the recipe to use the dried mushrooms? Thanks, Suzanne
  • Suzanne C
    Suzanne C
    I want to prepare this dish for my husband's meeting at 6am. Can I prepare it in advance? thanks, Suzanne
  • Tony M Rouxbe Staff
    Tony M
    Absolutely. Like quiche, it can be eaten cold, at room temperature, or quickly re-heated, covered, in a hot oven, till warm.
  • Dawn T
    Dawn T
    Here is a great site for food substitutions and amounts. Cheers!
  • Sunnie S
    Sunnie S
    Delicious; very hearty and earthy flavors from the mushrooms. I used Gruyere cheese (cubed) and baked my frittata for 10 minutes with the oven set at 350. When I put the frittata in the oven, my oven thermometer registered 325 degrees, so I bumped the temperature up to 375 degrees (trying to get it closer to 350 degrees). After 10 minutes, the oven temperature was at 375, so it may have been too hot for some of the cooking time. My frittata was just slightly overcooked I believe as the center was well set (not just barely set).

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