Wild Mushroom, Green Onion & Feta Frittata makes for a satisfying breakfast, brunch or dinner!
Our daughter Chelsea lives in California and we live in New York which means weekday phone calls generally happen when she’s driving to work or on her way home. We have to get creative with time zones being three hours apart.
When Chels calls after work, she’s usually scooting into the grocery store to grab something to make for dinner. We’ll chat about all the things, and I get to experience the joy of tagging along during her shopping excursion and short drive home. I love it. I love “being there” with her. I love that I can hear the clacking sounds of her heels echoing off the parking garage floor as she makes her way to her place.
And for the next two weeks, I get to clack my heels too. We’re in LA, and we couldn’t be more excited!
We’ll have our fair share of going out to eat, but we’ll also do a lot of cooking in. I can’t think of a more comforting homey dish than frittata. Just hanging out with a big pot of coffee, or a bottle of red (depending on the time of day), Italian toast, and a Wild Mushroom, Green Onion & Feta Frittata is perfection.
Food fit for a queen!
INGREDIENTS FOR WILD MUSHROOM, GREEN ONION & FETA FRITTATA:
- olive oil
- unsalted butter
- potatoes
- green onions
- mixed wild mushrooms (I used petite baby bellas and baby shiitake)
- garlic clove
- fresh thyme
- large eggs
- milk
- Parmesan
- salt & freshly ground black pepper
- red pepper flakes
- crumbled feta
How to make this lovely dish:
- Preheat the broiler.
- Place a 12-inch ovenproof skillet on the stovetop, over medium-high heat, and add olive oil and butter.
- When the butter is melted, add the potatoes and a sprinkle of salt and pepper.
- Cook the potatoes, stirring frequently, until they begin to soften, about 5 minutes.
- Add the mushrooms, green onions, garlic and thyme.
- Cook until the mushrooms have released their liquid and are dry, about 4 minutes.
What you’ll have is a stunning mélange of savory vegetables with perfectly crisped potatoes all golden and creamy from the combination of olive oil and butter they’re sautéed in.
Moving on:
- In a medium bowl, whisk together the eggs, milk, Parmesan, salt, pepper and red pepper flakes. Set aside.
- Spread the mushroom mixture evenly over the bottom of the pan and sprinkle the feta over the top.
- Pour the eggs evenly over the vegetables and reduce the heat to low.
- Cover the pan and cook for two minutes.
- Remove the lid and transfer the pan to the broiler.
- Broil until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes.
- Remove the frittata from the oven and let it rest for 3 minutes.
- Serve hot or at room temperature.
COOK’S NOTES FOR WILD MUSHROOM, GREEN ONION & FETA FRITTATA:
- To test the doneness of the frittata, press the center lightly, if it feels firm, it’s done.
- Once the frittata is slightly cooled, slice and top with more feta, Parmesan, red pepper and fresh thyme.
- I love the varied textures and colors of this dish.
- Creamy eggs and sautéed veggies are a match made in heaven!
Whether you’re pairing with a pot of coffee for breakfast, or a bottle of wine with dinner, Wild Mushroom, Green Onion & Feta Frittata is sure to make mealtime delicious!
If you decide to give this recipe a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
MORE FRITTATA RECIPES TO ENJOY:
Pepperoni Frittata with Pan-Fried Onions, Potatoes & Peppers
Broccoli, Cheddar & Spinach Frittata – Cookie and Kate
Slow Baked Sautéed Spinach, Bacon & Feta Frittata
BUON APPETITO!
Print
Wild Mushroom, Green Onion & Feta Frittata
- Category: Breakfast
- Cuisine: Italian
Description
Wild Mushroom, Green Onion & Feta Frittata makes for a satisfying brunch or dinner!
Ingredients
1 Tbsp. olive oil
2 Tbsp. unsalted butter
3 potatoes, scrubbed and diced
4 green onions, white and green parts, thinly sliced
10 oz. mixed wild mushrooms, wiped clean and sliced (I used petite baby bellas and baby shiitake)
1 garlic clove, minced
1 tsp. fresh thyme
8 large eggs
2 Tbsp. milk
1/2 cup grated Parmesan, plus more for sprinkling
Salt & Freshly ground black pepper, to taste
1/4 tsp. red pepper flakes
1/2 cup crumbled feta, plus more for sprinkling
Instructions
Preheat the broiler.
Place a 12-inch ovenproof skillet on the stovetop, over medium-high heat, and add olive oil and butter.
When the butter is melted, add the potatoes and a sprinkle of salt and pepper.
Cook the potatoes, stirring frequently, until they begin to soften, about 5 minutes.
Add the mushrooms, green onions, garlic and thyme.
Cook until the mushrooms have released their liquid and are dry, about 4 minutes.
In the meantime, in a medium bowl, whisk together the eggs, milk, Parmesan, salt, pepper and red pepper flakes. Set aside.
Spread the mushroom mixture evenly over the bottom of the pan and sprinkle the feta over the top.
Pour the eggs evenly over the vegetables and reduce the heat to low.
Cover the pan and cook for two minutes.
Remove the lid and transfer the pan to the broiler.
Broil until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes.
Remove the frittata from the oven and let it rest for 3 minutes.
Sprinkle with feta, parmesan, red pepper and thyme.
Serve hot or at room temperature.
Notes
To test the doneness of the frittata, press the center lightly, if it feels firm, it’s done.
I often make a frittata for lunch but looking back, I don’t think I’ve ever made one with mushrooms. Thank you for sharing your recipe.
Love frittattas for anytime of the day…this just makes me want to have it every day! Will be trying this out soon!
They never go outta style! Thanks, Kevin!
Aw, Annie! I put myself in your shoes (heel clacks and all) and think of what it will be like when I’m talking to my little girl, once she’s moved out on her own! I hope we can keep in touch the way you do with Chelsea. Enjoy your trip! PS – this frittata is PERFECT!
Thank you, friend! <3
I love how you two are together even if far apart. So sweet, Annie! This frittata is so hearty and packed with goodness. Potatoes always are a comfort food to me and with eggs, even better… and I love this because it’s vegetarian! I’m drooling my dear!
Thank you, sweets! We see each other as often as we can, but keeping close during that in-between time is key. So happy you love this vegetarian offering! Thought you might like it! xo
How exciting, enjoy every minute with Chelsea and some sunshine. My 7 year old told me she wants to move to Hollywood when she is older, my heart sank at the thought. But before I could respond my husband quickly said, “well we’re coming with you”, lol. You will certainly enjoy this frittata and some good in person conversation. Take care 🙂 .
Thank you! We’re having a beautiful time! And boy do I understand your husband’s response! hahaha! Thanks for stopping by with a kind word, my friend!
I love a good frittata and yours looks delicious. I used to write a letter every Sunday evening to my parents before overseas telephone telephone calls became cheap.
I love that so much! Letter writing is a lost art! Thanks, Gerlinde!
We eat a lot of eggs in our house, so I can totally see my hubby and I enjoying this for brunch or pairing it with a side salad for supper. Pinning for sure! Enjoy LA Annie. Hope you have a lovely time!
The makings of a nice meal is only a few eggs away! Thank you, my friend! Have a great week!
I love that you and your daughter make it a priority to stay close despite the distance and time zones! And how wonderful to be in LA with her this week. Have a fabulous visit!
What I love about frittata is that it’s delicious for any meal of the day and yours looks just perfect!
I am one lucky mama! We’re so excited to be here, getting to enjoy sunshiny skies with her! So happy you like the frittata, my friend!
Annie, I know what you mean about enjoying being with them even when they’re so far away. I get lots of commute and grocery shopping calls!
This frittata looks divine! I know there’s lots of good stuff in there, but those POTATOES!
Have a lovely time in LA! 🙂
I love potatoes in frittata too! So good! Thank you, my friend! We’re so happy to be here! 🙂
Hope you guys have so much fun with your daughter Annie! This frittata would be the perfect meal for dinner in! Love the flavor combination and can’t wait to try!
Thank you, Mary Ann! A good frittata always hits the spot! 🙂
Have so much fun in LA with my almost name-twin! (I’m actually curious if people think her name is Kelsie because everyone always thinks mine is Chelsea. . .) And this frittata looks fantastic; I adore mushrooms!
Thanks, Kelsie! Actually – that has never happened to her, that I know of… I’m curious now! 🙂
Loving everything about this frittata! Such a great combination of flavours 🙂 And loving that you are enjoying some warmth and a wonderful visit with your daughter! Have fun!
Thank you, Jennifer!! We’ve been looking forward to this trip for a long time! 🙂
Feta in a frittata is my kind of recipe! I’m with you – a skillet of this goodness and a pot of coffee is such an idyllic way to spend a morning, Have a great time in LA!
Yep! That’s my favorite way to have it! Thank you, friend!
This is the best looking frittata I have ever seen! And what a delicious combination of flavours – can’t wait to try! 🙂
Thank you so much Alexandra! I share in your love for frittata!! 🙂
Super exciting! I’m sure you guys will have a blast…and definitely enjoy some good eats! Speaking of which, frittata! Love them! They’re a great opportunity to use up odds and ends in the fridge and they always hit the spot! Love the mushroom and green onion combo here. Delicious for any meal of the day if you ask me 🙂 Happy Monday! XOXO
As long as there’s eggs in the fridge, there’s always something to make a frittata with! The best! Thank you, friend! We’re so excited to be here with Chels! Have a great week! XOXO