Known as “Italy’s open faced omelet,” frittatas are easy to make and so versatile, you can enjoy them at any meal! Fresh mushrooms and creamy cheese—bellissimo! The perfect complement to the eggs in this scrumptious keto classic. Buon appetite!
December 7 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast, Dinner, Meal
Known as “Italy’s open faced omelet,” frittatas are easy to make and so versatile, you can enjoy them at any meal! Fresh mushrooms and creamy cheese—bellissimo! The perfect complement to the eggs in this scrumptious keto classic. Buon appetite!
USMetric
4 servingservings
Ingredients
Vinaigrette
- ¼ cup 60 ml light olive oil
- 1 tbsp 1 tbsp white wine vinegar
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
Frittata
- 1 lb (6½ cups) 450 g (1.5 liters) mushrooms, sliced
- 2 oz. 55 g butter
- 31⁄5 oz. (1 cup) 90 g (210 ml) scallionscallions
- 1 tbsp 1 tbsp fresh parsley
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 10 10 eggeggs
- 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp butter for greasing
- 4 oz. (2 cups) 110 g (475 ml) leafy greens
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Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 350°F (175°C), grease a baking dish 8 x 8" (20 x 20 cm).
Whisk together the vinaigrette ingredients, and set aside.
Melt the butter in a medium-sized pan, over medium-high heat. Sauté the mushrooms for about 15 minutes, or until golden. Reduce heat to medium-low and add the scallions, salt, pepper, and parsley, stirring for a few minutes.
In a medium-sized bowl, whisk together the eggs, mayonnaise, and cheese. Salt and pepper to taste.
Place the mushroom mixture in the baking dish, and pour the eggs on top. Bake for about 40 minutes, or until the eggs are cooked through and the frittata is golden.
Cool for 5 minutes and serve with leafy greens and the vinaigrette.
Tip
Be sure to choose your cheese carefully! Select a cheese that has a superior melting quality like cheddar, fontina, or gruyere.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
34 comments
1
Laura
November 29 2016
Hubby made this, very delicious!
2
Zoe
December 8 2016
Sorry if I'm being dim, but I've never come across dl measurements before, e.g. 2 2/5 dl mayonnaise in the above recipe - what does it mean and how do you convert it to grams or ml?
Reply: #3
3
Reply to comment #2 by Zoe
Johan Eenfeldt Team Diet Doctor
December 9 2016
Hi Zoe,
1 dl = 100ml, so 2 2/5 dl = 240ml.
Sorry about the confusion!
This is being actively developed right now with a number of exciting things coming soon for recipes. But unfortunately these changes might also result in less than optimal measurement choices while we tune it!
4
Zoe
December 9 2016
Thanks for the clarification, Johan. It's a bit fiddly but the menus are worth it!
5
Linda
January 31 2017
This is soooooo yummy but my friend went to make it and only wanted for 1 person and it says 2 1/2 eggs ... how do you do you do half an egg lol
6
April
March 13 2017
This was OK but it was very bland to us. I'd say use Gruyere cheese could improve this dish immensely. I also think basil or some other stronger herb would add flavor. Additionally bacon too could be added for more flavor punch. And Sour Cream tastes better in egg dishes than mayonnaise.
7
algra
April 22 2017
2856 calories!!! only from one meal!!!?
how is that going to make me lose weight?
Reply: #11
8
Kim
May 12 2017
good substitute for mushrooms?
9
Jen
May 23 2017
What size pan did you design this for?
10
Susan
June 1 2017
What can I use instead of mayo?
11
Reply to comment #7 by algra
Susan
June 1 2017
It calculates to 735 calories per serving, not 2865
12
AmberK
June 28 2017
Had a busy day and had run out of mayo, no time to make any. I had about 3/4 cup of sour cream (to substitute for 1 cup mayo) and it was delicious. My kids loved this, even the one who isn't a fan of mushrooms. So very creamy and cheesy, a lovely consistency. I used mostly cheddar, but didn't have quite enough of that either, so I threw in a few ounces of an Italian mix (mozz, asiago, parm, etc) and I thought the flavor was quite nice. Huge hit with the whole family, so it will definitely go into our regular rotation.
13
Michael Dickerson
August 9 2017
Hi I'm new to this diet and wanted to know if I can have half heavy cream and half coffe while on the diet?
14
Adrian
August 30 2017
Cordimisarsardilamadagascardiparpalas
Hi there !
I am new on this program , am I must say that is working for the moment.
186cm, 86kg fit really thanks to those guysSee AlsoPan-Seared Filet Mignon Recipe15
Dorthea
September 11 2017
Hi I'm new and I'm a bit confused.
I got a 1/2 thyroid gland, and on no medecin and I've always been told to stay away from dairy but on the woe it is encouraged, am I right or wrong?
Kind regards
Dorthea16
Stacie
October 22 2017
This was way more than 4 servings because I put it in a cake pan. Very good but I would def add more ingredients for texture and flavor next time and maybe just make 1/2 if this. 1/2 of this fed me about 6 times
17
diane
February 19 2018
This was delicious
18
Angela
April 12 2018
I am sorry but I am just starting here, but does it tell me the serving size? I mean can I eat the whole thing and it will only be 6 grams of carbs? What size dish should I use for this recipe. Any guidance is very appreciated :)
19
Wendelin
July 7 2018
I used sour cream instead of mayonnaise. Does anyone know the total carbs per serving?
20
Xyriss
August 15 2018
You can change serving size at top
21
Delance
January 22 2019
This is delicious as I am beginning my Keto diet along with IF. Many questions abound and as always it’s tiresome trying to dissect the overabundance of information from what is accurate or not.
Anyway I know ultimately it’s whatever works best for me individually. I’m confused on why the “serving” aren’t specified in the size.
Out of all the Keto “experts” I’ve viewed or read not ONE seems to agree or specify just how much in one meal should be eaten! It’s always what and when never how much!22
dave gledrie
July 17 2019
What size pan is this designed for?
Reply: #23
23
Reply to comment #22 by dave gledrie
Kristin Parker Team Diet Doctor
July 18 2019
What size pan is this designed for?
If you make the default 4 servings, an 8x8 pan or smaller would be a good option.
24
Venencia Masekesa
November 1 2019
The recip6can out very well. I think Mayonnaise made the dish too rich to finish a serving. Next time will try Sour cream as others suggested above
25
Marcy
November 2 2019
This was so tasty. I used a blend of Italian cheeses. I wasn't paying attention to the serving size and used a 9x13 pan and got 8 slices out of it. I used mayo as the recipe called, and I put a dollop of sour cream on top of my slice. It was yummy.
26
Tamara.galbraith
May 1 2020
This was yummy! I made the 2 serving version for hubby and me using a glass pie plate and it cooked absolutely perfectly. However, seems like too much for each of us to eat half of the entire thing..? More advice on serving size would be helpful here, as others have said above.
Reply: #27
27
Reply to comment #26 by Tamara.galbraith
Kristin Parker Team Diet Doctor
May 1 2020
This was yummy! I made the 2 serving version for hubby and me using a glass pie plate and it cooked absolutely perfectly. However, seems like too much for each of us to eat half of the entire thing..? More advice on serving size would be helpful here, as others have said above.
Different people have different hunger levels. If you are full before eating an entire serving, that's OK! It's great to learn to listen to your hunger cues.
28
melissavmurray
June 9 2020
To do half an egg, mix one up in a measuring cup and pour half!
29
helmawolters82
August 30 2020
This was another great Diet Doctor success!! After reading the comments I decided to add some thyme and rosemary and this made it taste great.
Can you store this in the fridge or freezer?Reply: #30
30
Reply to comment #29 by helmawolters82
Crystal Pullen Team Diet Doctor
August 31 2020
This was another great Diet Doctor success!! After reading the comments I decided to add some thyme and rosemary and this made it taste great.
Can you store this in the fridge or freezer?Yes! This will keep in the fridge for about 3 days and in the freezer for about a month. Frittatas are excellent make ahead meals.
31
Julie B
February 12 2021
i always use sour cream instead of mayo when cooking. I use mayo in cold dishes like tuna salad. Anyhow, this frittata was excellent and a great way to use up a lot of mushrooms that only had 1-2 days left.
Reply: #32
32
Reply to comment #31 by Julie B
Crystal Pullen Team Diet Doctor
February 12 2021
i always use sour cream instead of mayo when cooking. I use mayo in cold dishes like tuna salad. Anyhow, this frittata was excellent and a great way to use up a lot of mushrooms that only had 1-2 days left.
Thanks for sharing your ideas for this one!
33
Gypsy Chick
September 18 2022
Your intro says "The perfect complement to the eggs in this scrumptious keto classic." but the link doesn't go to a recipe.....?
Reply: #34
34
Reply to comment #33 by Gypsy Chick
Kerry Merritt Team Diet Doctor
September 19 2022
Your intro says "The perfect complement to the eggs in this scrumptious keto classic." but the link doesn't go to a recipe.....?
That sentence is referring to this recipe! The word "keto" is linked to our keto beginner's guide in case someone needs more info.
