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Mushroom Sage Frittata

Mushroom Sage Omelet 1

This one-pan frittata goes from oven to table, for a family style meal. For a more elegant presentation, transfer ingredients to a lightly greased 9- x 9-inch baking pan or 9-inch pie plate, and bake.

Mushroom Sage Omelet 2

Chiffonade means “rags,” and is a great technique for chopping herbs very finely. Stack sage leaves, and roll them into a tight cigar shape. Slice crosswise into thin strips, then fluff the strips to separate them.

Mushroom Sage Omelet 3

The key to a light frittata is to remove it from the oven, just before the center sets. The frittata will continue to cook after you remove it from the oven, so you want it to have a little jiggle in the center. 

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 5Servings


  • 2 teaspoons extra virgin olive oil
  • 2 cups mushrooms, thinly sliced
  • 2 shallots, minced
  • 3 tablespoons chopped flat leaf parsley
  • 6 sage leaves, cut into chiffonade
  • ½ cup  Swiss cheese, shredded
  • ⅓ cup Parmesan cheese, grated
  • 1 dozen eggs, lightly whisked
  • ¼ cup heavy cream
  • Kosher salt
  • Freshly ground black pepper


1. Preheat oven to 350°F.

2. Lightly coat a large ovenproof sauté pan with evoo, and place over medium-high heat. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden. Transfer to a large mixing bowl and let cool.

3. Add Swiss cheese, Parmesan, eggs, and cream to the cooled mushroom mixture. Mix thoroughly and season with salt and pepper. 

4. Bake at 350°F for 20 to 30 minutes or until the center is just barely set. Frittata will continue to cook after removing from the oven, so resist the urge to overbake.

5. Rest in pan for 5 minutes before slicing and serving.