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Mushroom and Feta Frittata


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Mushroom and Feta Frittata


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Mushroom and Feta Frittata


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


4-8 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups cut up mushrooms
  • 8 large eggs, beaten
  • 2 tablespoons milk
  • 2-3 tablespoons chopped fresh parsley
  • 2 tablespoons butter
  • 1 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • freshly ground black pepper, to taste


Preheat the oven broiler with the rack about 6 inches from the heat. Heat the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes or until softened. Dish out the vegetables and set aside. Mix the eggs, milk and parsley together in a bowl. Heat the butter in the sauté pan over medium heat. When the butter has melted and looks foamy, return the cooked vegetables to the pan. Scatter the feta and Parmesan cheeses on top. Pour in the egg mixture and turn the heat to low. Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set. Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top. Season to taste with freshly ground black pepper.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




One Response to Mushroom and Feta Frittata

  1. I really want to make this, it looks so yummy

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