Oyster Mushroom and Spring Onion Frittata

Updated May 16, 2020

This image courtesy of Chris Cassidy Photography Inc

This is a very simple, easily customized dish. The recipe is special to me because it is the dish that got me over my “mushroom hump.” I used to really hate mushrooms, but after talking with the folks at River Valley Ranch, I now enjoy this dish almost daily for breakfast. The people at River Valley have been extremely helpful in suggesting simple and delicious ways to use their mushrooms. This recipe can easily be expanded to make a larger, fancier frittata. —Tammy Hsu, customer

Makes1 serving

Preparation Time – Text5 minutes


Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealBreakfast, Brunch, Lunch

Taste and TextureLight, Savory


  • 2 large eggs
  • 2 tablespoons milk or cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 cup sliced or chopped fresh oyster mushrooms
  • 1-2 spring onions, thinly sliced


  1. In a small bowl, whisk together the eggs. Add the milk, salt, and black pepper and whisk thoroughly. Set aside.

  2. In a small nonstick skillet over medium heat, melt the butter. Add the mushrooms and onions to the skillet and sauté for 3 to 4 minutes, until golden brown. Add the egg mixture to the skillet and stir well until evenly distributed. Cook for 2 to 3 minutes, until set.

  3. Flip the frittata over and cook for 1 minute, until the bottom is set. Remove from the heat.


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