Mushroom Frittata

I've made this frittata several times. I use a blend of cremini and shiitake mushrooms and I personally add a bit more salt.

Delicious and so quick and easy. Will definitely make again.

I made this for breakfast this morning with regular white button mushrooms and it was still very good.

Very bland. Nothing exciting about this recipe. The thyme was too overwhelming for the amount of eggs.

Definitely a keeper. Followed recipe as written, though I needed to cook it slightly longer for the eggs to set properly on the stove top. Made for the 2nd time this morning and found it worked better in our 10" skillet than the 8", though it was delicious both times.

This was very good! I was looking for a way to use up some cremini mushrooms I had on hand so I tried this recipe. Because I had less than 8 oz, I also added a little Vidalia onion. The only other change I made was to add 1/2 tsp of dijon mustard to the egg mixture. Great for an every day meal and with a dressed up presentation, it's definitely worthy of a holiday brunch.

YUM!! This recipe is great for practically any meal during the day. I did use Egg Beaters and Egg Whites instead of "real" eggs-- which significantly cuts down on the fat, but leaves the protein. In addition to the exotic mushroom blend, I added another package of crimini mushrooms. My broiler is crazy, so I only broiled for about a minute and a half until it was set. I served it with a simple salad with a honey Dijon dressing.

I have made this already four times since the October magazine came out and it isn't even Halloween yet (haha), and I have loved it everytime. My mom and I eat about 3/4 of it for dinner and then later at night she eats the leftovers cold out of the fridge:) I increased the cooking time in the oven and on the stove top by a minute each, but that is because I like my eggs firm. YUMMY and very low in calories. This is awesome!!

My husband I loved this and ate the whole thing (all four servings) at one sitting for dinner. Served with a fruit salad. I used sliced button mushrooms and dried thyme (3/4 T). Also doubled the cheese. It was very easy and quick.

I made this for dinner last night, and it turned out well. It seemed like it might be more appropriate for brunch or lunch; I might try adding a vegetable next time I serve it for dinner. I roughly doubled the ingredients and used cremini mushrooms instead of the exotic blend. We will definitely make it again for a quick supper.

I typically am very pressed for time when it comes to breakfast and lunch. I made this today as my "brunch" and was very pleased with it's simplicity (only a handful of ingredients) and with it's taste. Definitely one I'll cook up again, and maybe next time add my own twist!