Mushroom and Smoked Salmon Frittata

6 or 12 as an appetizer


  • 1 tablespoon light butter
  • 8 ounces white button or crimini mushrooms, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 6 large egg whites
  • 1/3 cup green onions, thinly sliced
  • 4 ounces smoked salmon, chopped*
  • 2 tablespoons grated Parmesan


Heat oven to broil with top rack about 4 inches from broiler.

Heat a 10-inch nonstick, ovenproof skillet over medium-high heat. Melt butter until foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Season with salt and pepper. Flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium-low.

In a large bowl, whisk eggs until frothy and add onions. Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan, letting the loose mixture set on the bottom. Add smoked salmon. Cover and continue to cook, without stirring, for 5 minutes, until eggs are set. Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.

Remove pan from oven, place a plate over the pan. Quickly turn the frittata onto the plate. Cut into wedges and serve.

Hint: to save money, purchase “lox trimmings” which are available at most major grocery stores. This recipe also works well as a mushroom-only frittata. Substitute 3/4 cup shredded Swiss or herbed cream cheese for the smoked salmon.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8025

nutrition information per serving

280 calories; 11g total fat; 195mg cholesterol; 260mg sodium; 2g carbohydrates; 1g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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