Mushroom Frittata

mushroom frittata in a cast iron pan


  • 2 tablespoons VERMONT BUTTER & CHEESE cultured butter
  • 5 to 8 medium mushrooms, washed and sliced
  • 4 to 5 MAPLE MEADOW Vermont cage-free eggs, beaten in small bowl
  • 8 strips of CABOT Swiss cheese, thinly-sliced into strips up to 1" wide


Preheat oven broiler. In heated 9" skillet, melt butter over medium heat. Add mushroom slices. Sauté until mushrooms are cooked, stirring occasionally. Pour eggs over mushrooms. When eggs are starting to cook around edge of skillet, lift edges with spatula and tilt pan. This creates a fluffy effect. Cook until eggs are just about done. Place cheese slices over eggs in star pattern. Broil for a few moments, until eggs are fully cooked.

Serves 4.