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Wild Mushroom Frittata with Fresh Mint

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  • 2 tablespoons olive oil
  • 1 pound assorted fresh wild mushrooms, thinly sliced
  • 1 garlic clove, minced
  • 6 large eggs
  • 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
  • 4 teaspoons minced fresh mint
  • 1/2 teaspoon salt
Servings: 6

  1. Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.
  2. Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

Estimated Nutrient Breakdown:

Calories: 931.21
Weight: 815.36g
Total Fat: 63.50g
Saturated Fat: 16.61g
Trans-Fat: 0.11g
Monounsaturated Fat: 32.27g
Polyunsaturated Fat: 8.73g
Protein: 52.48g

Cholesterol: 1,130.46g
Sodium: 1,889.35g
Calcium: 509.30g
Magnesium: 109.89g
Potassium: 2,776.08g
Iron: 22.28g
Zink: 7.80g
Phosphorus: 1,009.26

Vit A: 539.44
Vit B1: 0.21
Vit B2: 2.43
Vit B3: 18.90
Vit B6: 0.78
Vit B12: 2.93
Vit D: 1,211.66
Vit E: 1,211.66
Vit K1: 17.57


Caution: Sulfites
Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: I adore ingredients, because they are unbelievable!

Author: Epicurious
Tags: Wild Food Box,,Low-Carb

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