Fresh Mushroom Frittata Recipe

Preheat and prepare eggs

Preheat oven to 375°F (190°C). In a large bowl whisk together the eggs, milk, grated Parmesan, dried oregano, salt and black pepper until smooth and slightly frothy.

Lightly grease a 9-inch ovenproof skillet or an 8x8-inch baking dish with a little butter or oil so the frittata won’t stick.

If you don’t have pre-cooked spaghetti, cook about 2 ounces (dry) spaghetti to yield roughly 2 cups cooked according to package directions, drain and rinse under cold water to stop cooking. Cut or break the noodles into shorter ~2-3 inch pieces. Toss the cooked pasta with 1 teaspoon olive oil to keep strands separate.

Heat 1 tablespoon butter or olive oil in a medium skillet over medium heat. Add the diced onion and sauté 3–4 minutes until softened and translucent.

Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they have released their moisture and are lightly browned. Add the minced garlic in the last 30 seconds and stir until fragrant. Season with a pinch of salt and pepper. Remove from heat and stir in the chopped fresh parsley.

Combine the sautéed mushrooms and onions with the prepared pasta in the greased skillet or baking dish, spreading into an even layer.

Pour the egg mixture evenly over the pasta and mushrooms. Let sit for 2–3 minutes so the eggs begin to settle and soak into the pasta.

Spoon dollops of the tomato basil pasta sauce over the top of the egg-covered pasta, then sprinkle the shredded mozzarella and the extra tablespoon of Parmesan evenly across the surface.

Place the skillet or dish in the preheated oven and bake for 22–28 minutes, or until the edges are set and the center is just set (a knife inserted near the center should come out mostly clean). If you prefer a lightly browned top, switch to broil for 1–2 minutes watching closely to prevent burning.

Remove from oven and let the frittata rest 5 minutes to finish setting. Slice into 4 portions.

Serve each portion warm with a slice of toast or a biscuit on the side. Spoon any remaining tomato basil sauce from the baking dish over the portion if desired. Garnish with additional chopped parsley or a light dusting of Parmesan.