Frittata With Mushrooms and Winter Greens 6.000
Jan 26, 2005

Frittata is Italian for a giant omelet filled with just about anything you have on hand. You can put sausage in it, mushrooms, onions or leafy greens.

The finished frittata should be lightly browned on both sides using one of the following methods:

Option 1: Turn the pan upside down onto an inverted plate, then slide the "pie" back into the pan.

Option 2: As long as your pan is oven-safe, stick it under the broiler to brown the top, then slide it onto a plate for carving. I would not attempt a frittata without a nonstick pan.

Option 3: For those not averse to the possibility of cleaning eggs off the floor, when the eggs are cooked through, shake the pan to loosen the pie, then toss it so it lands on the unbrowned side, like flipping a pancake.

Servings: 6 - 8
  • 6 ounces winter greens, such as kale, mustard or turnip greens, cleaned and stems trimmed
  • 3 tablespoons extra-virgin olive oil, plus additional for garnish
  • 4 ounces mushrooms, such as shiitake or cremini, thinly sliced
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 10 eggs, lightly beaten and seasoned with 1/2 teaspoon salt


Bring a pot of salted water to a boil. Add the greens, reduce the heat to medium-low and cook for 5 minutes, or until the greens are cooked through and tender. Drain well and set the greens aside to cool.

In a nonstick saute pan over medium heat, heat the oil. Add the mushrooms and cook, stirring only occasionally, until the mushrooms are cooked through, about 10 minutes. Transfer to a plate and set aside.

To the same pan, add the garlic, reduce the heat to medium-low and sweat until tender, about 5 minutes.

Meanwhile, squeeze the greens dry, transfer to a cutting board and chop coarsely. Add the greens to the pan with the garlic and toss gently to coat with the oil, adding more oil if necessary. Season with salt and pepper to taste. Return the mushrooms to the pan and stir to combine. Using a wooden spoon, spread the greens and mushrooms evenly over the bottom of the pan. Pour the beaten eggs over the vegetables, cover and cook over medium-low heat until the eggs are almost completely cooked through, about 16 minutes.

Carefully flip or invert the frittata and cook on the stovetop until the eggs are cooked through, or transfer the pan to the broiler and heat until lightly browned.

Slide or turn the frittata onto a plate and slice into individual wedges. Drizzle with oil, sprinkle with cheese and serve warm or at room temperature.

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Tested by Pam Kendrick.

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