Mushroom and Smoked Fontina Frittata


 1 tablespoon olive oil
8 ounces Hen of the Woods mushrooms
1 garlic clove, minced
8 large eggs
½ cup cubed smoked fontina
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons milk


1. In a large nonstick warm the olive oil. Add the mushrooms and stir them for about 5 minutes, or until they are softened. Then, add the garlic clove and cook for one more minute. Remove the mixture from the heat.

2. Beat the eggs together in a large bowl and add the fontina, salt, pepper, and milk. Then, stir in the mushrooms and garlic.

3. Place a 10-inch ovenproof skillet over medium heat and pour in the egg mixture once a drop of water in the pan sizzles and bounces. Swirl the pan gently so the egg mixture is evenly distributed. Then, place a lid over it and allow it to cook for about 8 minutes, or until the eggs are just set.

4. Finally, turn on the broiler to high heat. Place the pan in the oven and allow it to broil for about two minutes or until it puffs up slightly and turns golden brown. Remove the pan from the oven and allow it to cool slightly. Slice and serve.

Naptime Notes

Naptime Recipe Serving ideas

This is a great weekend breakfast but also makes for a great lunch or dinner. To add more flavor try adding some fresh chopped basil.

Naptime Stopwatch

5 minutes prep time, 15 minutes cook time

Naptime Reviews



More Naptime Recipes

Printed from: