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Mushroom Omelet or Frittata Recipe

Italian · Main course · 25 min total

A versatile egg dish that can be made as a quick omelet for one or a hearty frittata for the family, featuring earthy mushrooms and fresh herbs.

Ingredients

• 4 large eggs
• 2 tablespoons milk or cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or butter
• 1 cup sliced mushrooms (cremini or button)
• 1 small shallot, finely chopped (about 2 tablespoons)
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley or chives
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, and pepper until frothy. Set aside.
2. Heat olive oil or butter in an 8-inch nonstick skillet over medium heat. Add mushrooms and shallot; cook, stirring occasionally, until mushrooms are golden and moisture has evaporated, about 5 minutes. Add garlic and cook 30 seconds more.
3. For an omelet: Reduce heat to medium-low. Pour egg mixture over mushrooms, tilting pan to distribute evenly. Cook without stirring until edges are set and center is still slightly runny, about 3-4 minutes. Sprinkle cheese and herbs on top. Fold omelet in half and slide onto a plate.
4. For a frittata: Preheat broiler. Pour egg mixture over mushrooms and cook over medium heat, lifting edges to let uncooked egg flow underneath, until bottom is set and top is still wet, about 5 minutes. Sprinkle cheese and herbs on top. Transfer skillet to broiler and broil until top is golden and puffed, 2-3 minutes. Let cool slightly before slicing.

Tips

• For a richer flavor, use a mix of wild mushrooms like shiitake and oyster.
• Serve with a side salad or crusty bread for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated.

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