Wild Mushroom Frittata

Wild Mushroom Frittata
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Calories 255 cals
Total Fat 19 g
Cholesterol 391 mg
Dietary Fiber 1 g
Sodium 491 mg
Protein 16 g
Total Carbohydrate 5 g

Prep Time: 25 Minutes

Time to Table: 25 Minutes

Serves: 4


  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups thinly sliced mixed fresh wild mushrooms
  • 1/3 cup sliced green onion
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 1/2 cup Daisy Light Sour Cream
  • 2 tablespoons shredded Asiago cheese


Heat the broiler. In a 12-inch nonstick skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms; cook for 3 to 4 minutes or until tender, stirring frequently. Stir in the green onions, rosemary, sage, salt and pepper; cook 30 seconds. Reduce the heat to low. Meanwhile, in a large bowl, beat the eggs and sour cream with wire whisk until blended. Pour over the mushroom mixture and cover pan. Cook for 5 minutes or until almost set. When the eggs are nearly set, place the uncovered pan under the broiler with the food about 3 inches from the heat. Broil for 3 to 5 minutes or until golden brown and the eggs are completely set. Sprinkle with the shredded cheese and cut in wedges to serve.


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