Basil Mushroom Frittata

  • 10m

    prep time

  • 35m

    Cook Time

  • 12





  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, chopped
  • 1 small onion, finely chopped
  • 4 eggs
  • 6 egg whites
  • 1 tablespoon Gourmet Garden Basil, Stir-In Paste
  • 1 teaspoon Gourmet Garden Parsley, Stir-In Paste
  • 1 tablespoon Gourmet Garden Garlic, Stir-In Paste
  • ¼ cup milk
  • ½ cup shredded Parmesan cheese
  • salt and black pepper

Nutrition information

Nutrition information coming soon.


  • Heat oven to 375 degrees. Heat olive oil in a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until vegetables are softened and browned.

  • In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil Stir-In Paste, Gourmet Garden Parsley Stir-In Paste, Gourmet Garden Garlic Stir-In Paste, salt and pepper to taste and milk. Pour over the vegetable mixture, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese.

  • Bake frittata for 15-20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.