wild mushroom & rosemary fritatta


the answer to how many eggs that egg cracking action shot took.. FOUR! luckily this recipe calls for five eggs, so i had several attempts to get the perfect shot. i used to be obsessed with making frittatas of all sorts. even back when i didn't really like eggs, frittatas were the one thing i liked. so many flavour possibilities & all that delicious cheese! for this particular version i wanted to use woodsy flavours, so i went with rosemary & wild mushrooms. i know both these flavours can be quite a love or hate situation, or at least they are in my family. feel free to use this recipe as the base for all your frittata making needs! just substitute the herbs, vegetables & cheeses for which ever flavour combinations are your favourite. if you are lucky enough to have leftovers, please try a frittata sandwich. i promise it is sooo good. fri-ta-ta for now! #corny


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of garlic, minced
  • 1 sprig of fresh rosemary chopped
  • 1 medium onion, finely chopped
  • 2 cups wild mushrooms, roughly chopped (i used oyster, shiitaki & mini white)
  • 5 eggs, lightly beaten,
  • 1.5 cups gruyere cheese, shredded
  • 1/2 cup bread crumbs
  • salt & pepper, too taste


  • preheat oven to 350 degrees.
  • in a cast iron skillet on low heat add oil, butter, garlic, onions, rosemary & mushrooms. cook until the onions begin to turn translucent & the mushrooms have softened. season with salt & pepper. let cool to room temperature.
  • in a mixing bowl lightly whisk eggs. stir in shredded cheese, breadcrumbs, mushroom mixture, salt & pepper.
  • pour back into a well greased skillet & bake for 20 minutes or until the eggs are puffed & fully cooked.
  • let stand for 5 minutes before serving. garnish with fresh rosemary!

thank you so much to canvas home store for providing all the plates, flatware, cups & linens in this post.