Wild Mushroom Frittata

Make it for Sunday brunch, eat it for lunch and dinner. You won't be mad about it.
Publish date:
wild mushroom frittata

Recipe by Carrie Purcell

Start to Finish: 30 minutes

Servings: 4 to 6


  • 4 tbsp. butter

  • 2 cups sliced mixed wild mushrooms

  • 1 shallot, finely chopped

  • 1 tbsp. chopped fresh thyme, plus more for garnish

  • 12 eggs, beaten

  • 1/4 cup grated Parmesan, plus more for garnish


In medium ovenproof skillet, melt butter over medium heat. Add mushrooms, shallot, and 1 tbsp. thyme. Cook, stirring occasionally, until mushrooms brown, about 8 minutes. Add eggs and 1/4 cup cheese; season. Bake at 425° until eggs are just set, about 15 minutes. Top with more cheese and thyme.