Mushroom, Caramelized Onion and Feta Frittata / Mia / Katie Workman / themom100.com

Once you get into a frittata groove, it’s hard to get out.  And that’s not a bad thing.

A frittata is an Italian omelet, but one in which all of the add-ins (cheese, veggies, meat, rice, what have you) are beaten directly into the eggs.  It’s like a cousin to a quiche, but more egg based (usually no milk or cream added), and no crust.  So, also a bit easier and less involved.

Mushroom, Caramelized Onion and Feta Frittata / Mia / Katie Workman / themom100.com

This Mushroom, Caramelized Onion and Feta Frittata was born of some extra noodles from a chicken noodle soup which give the frittata some body and chew, mushrooms I forgot to use in a stew, and other miscellaneous staples.  Use ANY kind of mushrooms you like, they all work. Oh, and eggs of course.  This is earthy and deep and simple in flavor.

Leftover frittata makes an extremely happy lunch, I think.

Mushroom, Caramelized Onion and Feta Frittata / Mia / Katie Workman / themom100.com

And then….keep going!  Make up your own and change them up all day long, or try one of these other recipes.

More Frittata Recipes:

I can stop any time I want.

Mushroom, Caramelized Onion and Feta Frittata / Mia / Katie Workman / themom100.com

Mushroom, Caramelized Onion and Feta Frittata

With a dozen eggs in the fridge, a frittata is never far away.
Yield: 6 People
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoons olive oil
  • 2 onions thinly sliced
  • Kosher or coarse salt and freshly ground pepper to taste
  • 1 tablespoons butter
  • 3 cups sliced mushrooms
  • 1 ½ cups cooked egg noodles or other cooked pasta
  • 1 teaspoon fresh minced thyme or 1/2 teaspoon dried
  • 10 large eggs
  • 1 cups crumbled feta cheese

Directions

  • Preheat the broiler, with the rack set about 4 inches from the heat source.
  • In a medium (10-inch) broiler-proof skillet, preferably cast iron, heat the oil  over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally until the onions are nicely browned and quite soft, about 10 minutes.  Remove the onions to a plate.
  • Melt the butter in the same skillet and add the mushrooms, seasoning with salt and pepper.  Turn the heat to medium high and sauté for about 8 minutes, until there is no liquid left in the pan and the mushrooms are beginning to brown.
  • Meanwhile, in a medium bowl, whisk the eggs, and season with salt and pepper.  Return the onions to the pan and add the noodles and thyme.  Stir to combine, pour in the eggs, and stir to blend everything evenly.  Lower the heat to medium-low and with a spatula, gently lift the edges of the frittata so that the uncooked eggs have the chance to run underneath the noodle-vegetable mixture.  Do this every couple of minutes until the frittata is pretty set on the bottom, but the top and middle are still a bit runny.
  • Sprinkle the feta cheese on top of the frittata and place the skillet under the broiler.  Broil until the frittata is set, and the cheese is melted and the whole top is lightly golden, 2 to 4 minutes. Remove from the oven and let sit for a minute or two, then serve in wedges.  DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT!  You can leave a dishtowel draped over it to remind yourself.  Again, also great at room temp or even cold.

Nutrition Information

Calories: 288.99kcal | Carbohydrates: 16.69g | Protein: 16.5g | Fat: 17.55g | Saturated Fat: 7.76g | Cholesterol: 311.67mg | Sodium: 405.74mg | Potassium: 338.07mg | Fiber: 1.63g | Sugar: 3.96g | Vitamin A: 584.05IU | Vitamin C: 4.25mg | Calcium: 177.55mg | Iron: 2.06mg

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Comments

  1. I made this frittata yesterday evening and it was heavenly delicious!! I didn’t have any pasta but I did have some thinly sliced, smothered potatoes from the day before, so I used 1 & 1/2 cups of those instead of egg noodles. I don’t care for feta cheese, so in its place, I used shredded provolone. Oh my goodness, it was SO good!! Thanks for sharing your recipe!

  2. Am I overlooking something? In #4 of the instructions, you mention potato-egg mixture. Where did the potatoes come from? How many? Sliced, cubed, shredded? I appreciate any clarification you can give, as I would like to try this recipe.

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