Mushroom, Tomato and Onion Frittata

5.0/5 rating (2 votes)
Mushroom, Tomato and Onion Frittata

This is a great prepare ahead frittata!  I made this during my Sunday demonstration at Williams Sonoma and everyone loved it that came into the school.



  • 2 tablespoon unsalted organic butter or coconut oil
  • 12 oz mushrooms, sliced
  • 2 vine-ripened tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • 1 Garlic, clove, minced
  • 8 large eggs
  • Water
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 green scallions, sliced, plus more for garnish
  • 1/2 cup flat-leaf parsley leaves, chopped


  1. Preheat boiler. In a large oven save sauté pan over medium heat. Add 1 tablespoon butter or coconut oil. Add the sliced mushrooms, tomato slices and red onion. Cook for 3-4 minutes until tomato is just softened.

  2. Remove from pan and put on a plate. Wipe pan down with a paper towel.

  3. In a bowl lightly beat eggs with 1 tablespoon water, salt and pepper. Stir parsley, scallions and the mushroom and tomato mixture.
    Add remaining tablespoon of butter or coconut oil to the sauté pan over medium-low heat. Add the egg mixture and then cook for 5-6 minutes until golden underneath and nearly set. Use a rubber spatula to rub around the edges of the frittata.

  4. Place pan under preheated broiler for 3-4 minutes or until just set and top is golden. Slide onto a board. Garnish the top with additional scallions Slice and Serve!

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