Mushroom Mini-Frittata

Mushroom Mini-Frittata

Recipe by Roxanne O'Brien
Course Breakfast, Side Dish
Servings 2


  • 2 tablespoons butter
  • 1 cup mushrooms, sliced
  • ¼ cup onion, chopped
  • 3 to 4 eggs
  • ¼ cup cream
  • ¼ cup Parmesan cheese, grated
  • ¼ teaspoon Tabasco sauce


  • Preheat oven to 350 degrees F. In a 6-inch ovenproof skillet over medium heat, melt butter. Sauté mushrooms and onions. In a medium bowl, beat eggs lightly with a fork. Add cream, cheese, and Tabasco. Add egg mixture to skillet and stir with rubber spatula to combine.
  • Once frittata starts to set, finish it by baking in the oven for about 10 to 12 minutes, just until set and the top is golden and puffy.