Oyster Mushroom and Spring Onion Frittata
Published by Agate Midway
This is a very simple, easily customized dish. The recipe is special to me because it is the dish that got me over my “mushroom hump.” I used to really hate mushrooms, but after talking with the folks at River Valley Ranch, I now enjoy this dish almost daily for breakfast. The people at River Valley have been extremely helpful in suggesting simple and delicious ways to use their mushrooms. This recipe can easily be expanded to make a larger, fancier frittata. —Tammy Hsu, customer
Preparation Time5 min
Preparation Time - Text5 minutes
Cooking Time8 min
Cooking Time - Text8
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, lunch
Taste and Texturelight, savory
- 2 large eggs
- 2 tablespoons milk or cream
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup sliced or chopped fresh oyster mushrooms
- 1-2 spring onions, thinly sliced
In a small bowl, whisk together the eggs. Add the milk, salt, and black pepper and whisk thoroughly. Set aside.
In a small nonstick skillet over medium heat, melt the butter. Add the mushrooms and onions to the skillet and sauté for 3 to 4 minutes, until golden brown. Add the egg mixture to the skillet and stir well until evenly distributed. Cook for 2 to 3 minutes, until set.
Flip the frittata over and cook for 1 minute, until the bottom is set. Remove from the heat.
2014 Chicagos Green City Market Program