If you’re not already making frittata to feed a crowd at breakfast, brunch or lunch (as well as dinner!) you really should give it a try! This classic Italian dish is suited to any meal period, including made mini as appetizers, while leftovers make great snacks or sandwich fillings. This recipe for Mushroom Frittata which included some potato, onion, as well as two cheeses is moist, flavourful and can be on the table in about 45 minutes.
Frittata can include most any vegetable, cheese and herbs; and using leftovers and bits of what’s in your fridge is a not only a great way to use what you have on hand, but can also shorten the preparation time.
Some milk or cream is also required to lighten up the eggs. I like to use a combination of milk and heavy cream; adding fewer calories, while also adding some luxuriousness. If you’re not bothered about this, by all means use all heavy cream.
Use just one oven proof skillet when you make frittata. First sauté the mushrooms (and/or other vegetables) then remove from skillet and set aside. Once you have the frittata mixture ready, you’ll pour it back into the same skillet, which you’ve pre-heated. After a few minutes on the stove top, it’ll go in the oven to finish cooking. Caramelized on the bottom and sides, it should remain very light & fluffy in the center.
Wanting to use my largest cast iron pan I used 12 eggs for the 12″ skillet which would’ve easily served 8 – 10 people. Adding a bit of green salad and toasted/grilled bread is always a good idea; pile it all on a board and take it right to the table.
Delicious served any time of day, Mushroom Frittata is an enjoyable Italian vegetarian dish that’s perfect to feed a crowd!
- 3 cups cremini or button mushrooms, thinly sliced
- 1/2 cup thinly sliced potato (any kind but a baker)
- 1 small onion, diced
- 1 teaspoon + 2 tablespoons olive oil
- 1 teaspoon butter
- 12 large eggs
- 1/4 cup milk (not skim)
- 1/4 cup heavy cream
- 1/2 cup grated mozzarella (could also use cheddar)
- 1/4 cup grated Parmigiano Reggiano
- 1 tablespoon chopped fresh parsley (or chives, basil or other soft herb)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh grated black pepper
- Grated Parmigiano Reggiano for garnish
- Heat the oven to 350°F.
- Put a 12” skillet on medium heat. When hot add 1 teaspoon olive oil, potatoes and a pinch of salt & pepper. Cook until golden and crispy, stirring occasionally, about 5 minutes. Remove and set aside.
- Turn the heat to medium-high, add 1 tablespoon olive oil and the mushrooms. Sauté until they’re golden, about 5 minutes. Season with a pinch of salt & pepper and add to potatoes.
- Put the skillet back on medium heat.
- Whisk the eggs, cream, salt & pepper in a large bowl. Add the sautéed vegetables, cheeses and herbs, stirring to combine.
- Add 1 tablespoon of olive oil and 1 teaspoon of butter to the skillet, swirl while it’s melting. Carefully pour in the egg & vegetable mixture and cook for 5 minutes - do not touch it! Carefully place in the oven and cook for an additional 10 - 15 minutes, until just set in the middle.
- Remove from oven and let cool slightly. Slide a heatproof rubber spatula all around to loosen, and remove it to a large cutting board to serve. (To save your skillet from being damaged during cutting and serving.)
- Garnish with a bit of grated Parmigiano Reggiano, and serve on the cutting board with some lightly dressed greens, and bread of your choice.
- Leftovers are great in sandwiches or snacking.