Baby Bella Mushroom and Onion Frittata (serves four)

According to my 13th edition of the Fanny Farmer Cookbook, “A frittata is the flat omelet served in Mediterranean countries that is often a background for spicy vegetables. It is easier to make (than separate omelets) for four or more.” This frittata can be made in advance, cut into wedges and reheated or served cold.


3 tablespoons olive oil
2 cloves garlic, minced or ¾ teaspoon minced garlic
1 small onion, chopped
6 large eggs
3 tablespoons finely chopped parsley
10 ounces sliced baby bella mushrooms
½ teaspoon thyme, crumbled
¼ teaspoon ground black pepper


Preheat the broiler.

In a medium-large bowl, mix eggs, mushrooms, parsley, thyme and ground pepper. Set aside.

Heat the oil in a heavy 10 inch – 12 inch wide skillet over medium heat. Add the garlic and onions and cook until soft. Reduce heat to very low.

Give egg mixture a stir in the bowl. Pour the egg mixture into the skillet stirring to incorporate the garlic and onions. Cover and cook 2-3 minutes, until the edges shrink a little. Slip under the broiler to brown lightly.

Using spatula, slide frittata onto dinner plate and serve hot, or slice frittata into equal size wedges and serve wedges hot or let frittata cool sliced or un-sliced on a dinner plate for storage in airtight container in refrigerator. If reheating, place frittata or slices on non-stick cookie sheet in 350 degree farenheit oven until warm.