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Tomato + Mushroom Frittata

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In our house, we love breakfast any time of the day so this is perfect for weekend breakfast, brunch, lunch, or dinner.

I have to admit that even though I have been cooking for years the one ingredient I battle to get right is eggs. I usually call Saul when it’s time to make an omelet or fry them.

So this recipe is right up my alley. Cause I don’t have to flip it. And I love the way the bright veggies peek through the fluffy and light egg.

You can sauté any veggies you want and add it to the mixture. I also love how you can make it in advance so it is perfect if you are entertaining.

I’m using parmesan cheese, so make sure to go easy on the salt. You can always add it at the table. I cannot wait for you to try it.

xxx MM


Tomato + Mushroom Frittata

  • Author: Melissa Mayo




  • 4 medium-sized tomatoes quartered and sliced
  • 3 Portobello mushrooms – sliced into thin strips
  • 1 red onion sliced into thin slivers
  • Coarse salt and cracked black pepper
  • Olive oil
  • Fresh chives and basil to garnish


  • 6 large eggs
  • 1 cup of milk
  • 1 cup of grated parmesan cheese


Preheat oven to 425 F/ 220 C

Cut the tomatoes into quarters. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes till caramelized and liquid has cooked off. Set aside.

In an oven-proof nonstick skillet, heat some olive oil. Cook the onions and mushrooms on medium heat until golden and liquid has evaporated (6-8 mins). Season with salt and pepper to taste. Add the tomatoes.

Whisk together the ingredients for the egg mixture till light and incorporated with air. Pour into the skillet. Cook on the stove on medium for 4-5 minutes until bottom and sides are setting, but the top is runny. Transfer the pan to the oven and broil until completely set (5 mins).

Garnish with fresh chives and basil and some cracked black pepper. Serve immediately alongside some crusty bread of grainy toast.

Serves 4-6

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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