Prep time: 10 minutes
Cook time: 30 minutes
Serves 6

Ingredients:

  • 1 Tb. olive oil
  • 2 Tb. unsalted butter
  • 4 green onions, sliced
  • 10 oz. baby bella and shitake mushrooms, sliced
  • 1 garlic clove, minced
  • 1 tsp. fresh Italian parsley
  • 8 eggs
  • 2 Tb. milk
  • ½ cup Parmesan cheese, grated (plus more for garnish)
  • ¼ tsp. red pepper flakes
  • ½ cup feta cheese, crumbled (plus more for garnish)
  • Kosher salt
  • Ground black pepper

Directions:

  • 1

    Preheat broiler.

  • 2

    Place olive oil and butter into an ovenproof, 12-inch skillet over medium-high heat.

  • 3

    Once the butter has melted, add mushrooms, green onions, garlic and parsley. Cook for about 4 minutes.

  • 4

    Meanwhile, whisk eggs, milk, Parmesan, salt, pepper and red pepper flakes in a medium-sized bowl. Set aside.

  • 5

    Evenly spread the mushroom mixture on the bottom of the skillet then sprinkle feta on top.

  • 6

    Pour the egg mixture evenly over the feta. Reduce heat to low, cover and cook for 2 minutes.

  • 7

    Remove the lid and place pan in the oven. Broil for about 4 minutes or until the top is lightly browned and the eggs are firm in the center.

  • 8

    Remove the frittata from the oven and gently press into its center. If it feels firm, it’s ready!

  • 9

    Sprinkle with remaining cheese, then salt and pepper to taste. Garnish with any remaining parsley.