Appetizers and Snacks, Breakfast and Brunch, Eggs, Gluten-free, Side Dishes

Mushroom Frittata with Truffle Cheese

Loreto January 30, 2018

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Mushroom Frittata with Truffle Cheese takes the best of the Canadian mushroom medley world and combines it with good organic free range eggs, grated Grana Padano, topping it off with some wonderful earthy fermented black European truffle cheese to give us out of this world flavor and plump moist textures for a light but delicious experience.

Song of the day: “Proud” by Rita Ora.

Mushromm Frittata with Truffle cheese-fromthetop

[This post is done in partnership with Mushrooms Canada. We received compensation, but as always, all opinions are our own.]

Mushroom Frittata with Truffle Cheese, is a classic Italian go-to dish with a Canadian mushroom twist. Beautifully sauteed mushroom medley combined with amazing organic and free-range chicken eggs and that truffle cheese to produce a wonderful dish that is packed with flavor!



Mushroom, a fungus that grows in moist grass, in the ground and close to tree trunks. Who would have thought that they are wonderful to eat? Well someone did and today we have so many varieties to tantalize our taste buds. It is hard to say which ones I love most. Porcini are very delicious but unfortunately, I can only enjoy those when I am in Italy in the Fall. But to tell you the truth, I love most varieties. I love the juicy meaty Portabella, the pungent Crimini or Shiitake, and the subtle Oyster. When we were contacted by Mushrooms Canada and asked to partner with them and create some amazing and interesting mushroom dishes, I couldn’t wait to get started.

My love of mushroom started really early. My father loved going mushroom picking and was quite knowledgeable. My mom always had the fear of poisonous mushrooms but my dad would always increase our belief in his ability and I have to admit he did a great job because we never got sick and they were absolutely delicious. On the other hand, I do not have that intelligence so I rely on the Canadian mushroom growers to get the ones I like to use. For today’s recipe, I wanted to use a variety as I like the look of the different shapes and color and plus there are such a plethora of tastes which I think will work well in this Mushroom Frittata with Truffle Cheese.

Mushroom Frittata with Truffle cheese-ingredients

The secret to a great Mushroom Frittata with Truffle Cheese.

Look at those mushrooms: Portabella, Oyster, Enoki, Shiitake. Boy, this is going to be so good. I guess for the ones who don’t know frittata I will explain. Frittata is an Italian dish. It is similar to a quiche except for there is no crust, usually some kind of vegetables like onion, asparagus, or zucchini, but my favorite is mushroom. To make it very interesting I am adding some incredibly flavorful black truffle cheese. Nicely shaved on top, so you get that sharpness in every bite and some that will have melted due to heat coming off the top. When I saute mushrooms I usually have olive oil garlic, salt, pepper, dried thyme, and white wine. This combination is classic and parsley is a nice finishing touch.

One thing about the authentic frittata it is not baked in an oven, it is done on the stove top, low heat, and when the bottom is firm you place a plate on the top tight to the rim of the pan, then with the blink of an eye you flip the pan upside down while still holding the plate and you feel it drop into the plate then you slide it back into the pan and finish it off. With this mushroom frittata, I added some of the sauteed mushrooms on top. Then I place the plate. What this does, it keeps some mushroom on the surface and creates beautiful dimension, of shape color and poise! Don’t be scared to try this, just remember to hold that plate and turn the pan quickly, I know you will get it and it is so much fun!

Mushromm Frittata with Truffle cheese-prep

The smell of the mushrooms sauteing in the pan with that thyme, garlic, onion, and white wine is intoxicating, I am just going to have to go in for a taste, yum, oh, I can’t wait to finish this frittata.

I love the way the mushrooms are coming out of the top of the frittata, the look is so so good. That last step before flipping is a good one and since the feature here is mushroom we have to give it some justice.

Mushroom Frittata with Truffle Cheese-pinterest

One thing I always look for and tells me that the mushroom frittata is done is that the edges come off the sides of the pan and if you move it, it slides freely. This observation is also great when getting ready to do the flip. Look at the color of the frittata, you can definitely tell that those eggs came from some very happy chickens, and these eggs were from Sunworks Farm where we visited and I can honestly say that happy is a mantra for the chickens and even all the animals there!

Mushromm Frittata with Truffle cheese-birdseyeview

Doesn’t that look so scrumptious? Both in my family here in Canada and Nicoletta’s family in Italy this dish is a favorite and one that you can see on the table frequently. It is cost effective and substantial and the best part it smells amazing and is super delicious.

Mushromm Frittata with Truffle cheese-feature

The flavor is amazing with the mushrooms coming through right away, meaty, juicy, wonderful unique textures coming from the variety of mushroom, soft oyster with a bit of tension, plump baby portabella, that earthy acidic from the shiitake, and the mysteriousness of the enoki so cute and juicy also. Then the fluffiness and tenderness of the egg and the way it gently folds itself into the mushroom leaving room for pockets of flavor from the mix of juices. The yolks delivering a wonderful richness and the thyme giving us a nice flavor punch along with the backdrop of the white wine. That Italian parsley adds a nice hint of freshness and pepper notes. Let us not forget the garlic and that oh so familiar flavor that it has and is a beautiful pairing with these amazing fungus. Then out of nowhere, the truffle cheese graces us with its presence, that earthy, fermented rich taste profile that I so enjoy marrying to mushroom.

This is a simple yet elegant recipe, perfect for that light lunch or like us Italians as a second or third course depending if we want appetizers. If you have never tried making a frittata, get to cracking those eggs and sauteing these mushroom and create this beautiful Mushroom Frittata with Truffle Cheese for your family and friends. Hell, get adventurous and put what you like into the frittata after all cooking is about being creative, having fun and releasing your passion in the food for everyone to enjoy!

A big shout out and thanks to our amazing Canadian mushroom growers!

Buon Appetito!

Song of the day: “Proud” by Rita Ora.

P.S: This one is for you Dad! I know how much you loved going out into the woods to pick mushrooms.

Mushromm Frittata with Truffle cheese-closeup

Mushroom Frittata with Truffle Cheese

  • Author: Loreto
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 8 wedge pieces 1x
  • Category: appetizer
  • Method: sauteing
  • Cuisine: Italian


Mushroom Frittata with Truffle Cheese, is a classic Italian go to dish with a Canadian mushroom twist. Beautifully sauteed mushroom medley combined with amazing organic and free range chicken eggs and that truffle cheese to produce a wonderful dish that is packed with flavor!


  • 6 organic free-range eggs
  • 4 Tablespoons milk
  • 200 g mixed mushrooms (Enoki, Baby Portabella, Shiitake, Oyster)
  • 50 g grated Grana Padano (or Parmigiano Reggiano)
  • 1 clove garlic
  • 1/4 yellow onion chopped
  • 4 Tablespoons e.v.o oil
  • 1 teaspoon butter
  • 1 Tablespoon freshly chopped Italian parsley
  • 1 teaspoon dried thyme
  • 1/4 cup white wine
  • Fine sea salt and fresh cracked pepper to taste


  1. Clean mushrooms, cut them into slices preserving their shape.
  2.  Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
  3.  Continually stir, until onion becomes soft and translucent about 2 minutes, then add in mushrooms and stir.  You may need to add a bit more olive oil as the mushrooms will absorb a bit, then season with salt and pepper.
  4.  When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with a sprinkle of chopped parsley and set aside to cool.
  5.  Crack eggs in a medium bowl, spoon in milk, add some salt and pepper and the grated Grana or Parmigiano, whichever you have, and stir well until eggs, milk and cheese are well incorporated. Add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
  6. In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
  7. Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
  8. When the bottom is firm with a nice creamy color, put the remaining mushroom nicely on top, place a dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slide it nicely back into the pan.
  9. Let it cook on low for about 2-3 minutes uncovered, then slide frittata onto a plate, and shave some black European truffle cheese on top and finish with a sprinkling of fresh chopped parsley.
  10. Cut into 8 equal slices and serve.
  11. Enjoy!


  • You can substitue any of the mushrooms for the ones you like.
  • Remember to cook it on low heat and check it frequently, this will ensure you that nice color and deliciously moist texture.
  • if you are too afraid to do the flip just place it in the oven for a bit to finish the top, just remember to put that 1/8 remainder of the mushroom mixture on top.
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Mushromm Frittata with Truffle cheese-closeup

[This post is done in partnership with Mushrooms Canada. We received compensation, but as always, all opinions are our own.]

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  • Avatar
    Reply Jo Vanderwolf February 2, 2018 at 9:41 am

    Love it. Love everything about it. Mushrooms are one of my favorite ingredients. 🙂

    • Loreto
      Reply Loreto February 5, 2018 at 8:28 am

      Mee too Jo, I love that earthy pungent oh so juicy plump flavor and texture profile and in unison with eggs and a whole lot more, how can you go wrong. I am glad you loved everything about it. I enjoyed making it and sharing it with all of you. Wish I could send a piece to everyone!
      Happy week to you!
      later, Loreto.

  • Avatar
    Reply Leanne | Crumb Top Baking February 2, 2018 at 9:58 am

    This is calling my name for brunch tomorrow! Or maybe even supper tonight! I prefer a frittata over quiche, so this recipe is perfect for me! Except I don’t think I’ll be as graceful flipping the frittata in the pan! Your instructions will help though! 😉

    • Loreto
      Reply Loreto February 5, 2018 at 8:26 am

      Thank you Leanne. Don’t stress about the flip. As long as you are using a non-stick pan, and the plate you use just fits the top of the pan, you will do fine. I am with you on the frittata over quiche not to say I won’t eat a beautiful cheesy full of goodness, light tenderflake quiche, but the frittata is a healthier and equally delicious alternative.
      Have a wonderful day!

  • Avatar
    Reply Sharon February 2, 2018 at 11:05 am

    Cheers to your dad! What a sweet memory. Dad’s always seem a little edgier than moms. 🙂 This frittata looks fab! Great tip about flipping it onto the plate. I usually do it the scaredy-cat way by sliding out of the pan. I’ll give the flip a go for my next frittata. 🙂

    • Loreto
      Reply Loreto February 5, 2018 at 8:21 am

      Hi Sharon, yes Dads can be more edgier. That is what creates the balance yin and yang. Good on you to be willing to try the plate flip. Just remember not to slow and not to fast where the frittata goes flying in the air only to end up on the floor, lol. I am sure you will do fine. I just love frittata and I loved watching my mom and dad do the flip, I should have put some wagers with the non believers. I could have made some serious bucks, lol. There was not one time that the flip didn’t work. Thanks so much for your wonderful comment!
      Have a great week, and Happy Flipping!
      Loreto out!

  • Avatar
    Reply Nicole February 2, 2018 at 11:28 am

    I would love to have that mushroom knowledge from your dad. I always doubt myself when I see mushrooms and never end up picking any. But, like you said, good thing for mushroom growers who know what they’re doing. I was just trying to decide what to have for lunch and you just helped me figure it out. Thank you for sharing!

    • Loreto
      Reply Loreto February 2, 2018 at 10:49 pm

      You are very welcome Nicole. Frittata is a great way to enjoy a light lunch that is quick and easy without sacrificing flavor or texture. and yes we are so fortunate to have those wonderful growers that keep our grocery stores and markets well stocked with incredible producr. Thanks a bunch for the wonderful commment!
      Have a great weekend1

  • Avatar
    Reply Colleen Milne February 2, 2018 at 11:45 am

    What a lovely memory about your dad and his mushroom picking! My grandfather was the same, and in spite of our fear, he never once poisoned us 🙂 But he did pass on his love of mushrooms to me, and this frittata looks like mushroom heaven. Love it!

    • Loreto
      Reply Loreto February 2, 2018 at 9:42 pm

      Hi Colleen that is what I like about food and recipes, they invoke wonderful memories that we can all share with each other. You share that common bond with Nicoletta and I as both of our fathers had and have that love for mushrooms that was passed down on us. Every week we purchase mushrooms and try to do them juste=ice as we have done with this Italian classic Frittata. Thank you for you beautifuk comment.
      Have a wonderful weekend!

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