If you're anything like me, you're always on the lookout for recipes that are cozy, nourishing, and easy enough to pull together on a busy morning — or that stretch beautifully into a light lunch or dinner with a side salad. This Shiitake Mushroom & Cheese Frittata checks every box.
We grow our log-grown shiitake mushrooms with care, and this recipe is one of my favorite ways to let them shine. They bring a rich, earthy flavor to this dish that pairs beautifully with creamy ricotta and fresh thyme. It’s hearty without being heavy — and it’s a great way to use what’s in season or what you already have in the fridge.
We love this recipe for brunches or quiet mornings at home. It reheats well too, so it’s perfect for meal prep or quick weekday breakfasts. And don’t toss those shiitake stems! They’re full of flavor and make a beautiful mushroom broth for soups and stews.
Ingredients:
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8 ounces fresh shiitake mushrooms, caps cut into ¼-inch slices (save stems for soup stock!)
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1 small onion (about 6 ounces), halved and cut into ¼-inch-thick slices
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1½ teaspoons fresh thyme leaves
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2 tablespoons olive oil
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Coarse salt
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10 large eggs
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½ cup ricotta cheese
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¼ teaspoon freshly ground black pepper
Directions:
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Preheat your oven to 350°F.
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Sauté the veggies: In a 9- or 10-inch ovenproof nonstick skillet, heat the olive oil over medium heat. Add mushrooms, onion, and thyme, and cook—stirring often—until golden brown and tender, about 10 minutes. Stir in ½ teaspoon of salt, then remove from heat.
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Whisk the eggs: In a large bowl, whisk eggs until light and frothy. Add in ricotta, 1 teaspoon of salt, and pepper to taste.
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Combine and cook: Return the skillet to medium heat. Pour in the egg mixture and stir gently to distribute the mushrooms and onion evenly. Cook over medium-low for about 2 minutes, drawing the cooked eggs away from the sides so the uncooked egg can flow underneath. Continue cooking until the edges are just set, another 2 minutes.
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Bake: Transfer the skillet to the oven and bake for 10–12 minutes, or until the top is just set and pale golden.
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Serve: Slice and serve directly from the skillet or slide onto a serving platter.
Farmer’s Notes:
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Use any extra herbs you have on hand — chives, parsley, or a sprinkle of rosemary would all work beautifully.
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If you're dairy-free, this is still delicious without the ricotta or with a plant-based alternative.
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And yes, you can make this ahead and warm it in the oven the next day — we’ve done it plenty of times.
Looking to try this with our farm-grown mushrooms? Stop by the farm store or check out our online shop — we offer dried shiitake too, which can be rehydrated for this dish.
If you give this frittata a try, we’d love to see it! Tag us @copperknollfarms and show off your masterpiece.
