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Mushroom Veggie Frittata

 Mushroom Veggie Frittata
6-8 ServingsPrep: 15 min. Cook: 30 min.


  • 3 tablespoons olive oil
  • 1/2 pound small fresh mushrooms, sliced
  • 1/2 pound baby portabello mushrooms, quartered
  • 1 large onion, sliced
  • 1 garlic cloves, minced
  • 1 cup chopped tomatoes
  • 1/2 cup pitted ripe olives
  • 8 eggs
  • 1/4 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • In a large nonstick skillet, heat oil over medium heat. Arrange
  • mushrooms in a single layer and top with onions. Cook, without
  • stirring, for 5 minutes or until mushrooms become red-brown on one
  • side. Turn and cook about 4 minutes. Add garlic; cook 1 minute. Stir
  • in tomatoes and olives; set aside.
  • Break eggs into a large bowl; whisk to break yolks. Add milk, flour,
  • baking powder, salt and pepper; whisk to combine (batter may still
  • be lumpy). Pour into skillet over vegetable mixture and stir until
  • eggs and vegetables are combined. Cook, uncovered, over medium heat
  • until edges begin to set, about 2-3 minutes. Transfer to oven; bake

2 of 2

Mushroom Veggie Frittata (continued)

Directions (continued)

  • at 350° for 30-40 minutes or until mixture is set and golden
  • brown. Slide onto serving platter and cut into wedges. Yield: 6-8
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.