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Morel Mushroom and Feta Frittata Recipe

This frittata recipe is made with morels, but most mushrooms are interchangeable, so prepare your dish according to the season.

Morel Mushroom and Feta Frittata Recipe

This Morel Mushroom and Feta Frittata makes a great main course for Sunday brunch. (Jenny Nguyen-Wheatley photo)

Print Recipe

Like a crust-less quiche, frittatas are so simple to make yet just as delicious. You can add anything to them—use any mushroom, vegetable, meat, and/or cheeses you have on hand. They are easy to whip up in the morning, and a good way to use up any leftovers you may have lingering in your refrigerator. To save time, you can also mix the eggs the night before.

Don’t have shallots? Onion and leeks are great alternatives, just remember to get them good and soft before you pour in the egg. I enjoy the tangy, salty bite of feta. More meltable cheese such as cheddar, gruyere or goat are also nice options.

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes


  • Large handful of morel mushrooms, sliced
  • 12 large eggs
  • ½ cup of whole milk or sour cream
  • Salt to taste
  • 2 large shallots, thinly sliced
  • 3 tablespoons of chopped flat-leaf parsley
  • Crumbled feta cheese, to taste
  • 4 tablespoon of butter, divided
  • Freshly cracked pepper, to taste
  • Red pepper flakes, to taste


  1. Preheat oven to 350 degrees F.
  2. Whisk together eggs, milk/sour cream, parsley and a pinch of salt in a bowl. Set aside.

    Whisked egg mixture. (Jenny Nguyen-Wheatley photo)
  3. Add 2 tablespoons of butter to a 10-inch nonstick, oven-proof skillet and sauté sliced shallot until softened over medium heat. Push shallot to the side of the pan—or remove shallot—and add sliced morel mushrooms with a pinch of salt. Cook mushrooms until softened and slightly browned. Mix shallot and mushrooms together and add remaining butter—swirl the pan to evenly coat.

    Cook shallots and morel mushrooms in a nonstick, oven-proof skillet. (Jenny Nguyen-Wheatley photo)
  4. Pour the egg mixture over the morels and shallot. Evenly sprinkle feta cheese and cracked pepper over the top. Cook the frittata over the stovetop until the edges begin to set, about 5 minutes.

    Once the edges of the morel mushroom and feta frittata begin to set, move the pan from the stovetop to the oven. (Jenny Nguyen-Wheatley photo)
  5. Then place the skillet in a 350-degree oven to cook for an additional 15-20 minutes or until the middle is set but still slightly wet. Do not overcook. Sprinkle red pepper flakes over the top. Slice to serve.

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