Mushroom Truffle Frittata


Serves 4

10 large eggs
½ teaspoon Sabatino Tartufi Truffle Parsley Salt
¼ teaspoon pepper
2 tablespoons flaxseed
1 cup spinach
1 tablespoon extra virgin olive oil
½ yellow onion, small dice
1 clove garlic, chopped
1 cup carrot, julienned
1 cup grape tomatoes, thinly sliced
1 cup baby bella mushrooms, thinly sliced
1 teaspoon Sabatino Tartufi Truffle Zest®
1 Tablespoon basil, chiffonade
¼ cup goat cheese crumbles (optional)
Additional Truffle Zest to top (optional)


  1. Preheat the oven to 350°F degrees.
  2. In a large bowl, whisk the eggs, Sabatino Tartufi Truffle Parsley Salt, pepper and flaxseed. Fold in the spinach.
  3. In a large skillet, over medium heat, pour in the extra virgin olive oil. Sauté the yellow onion, garlic, carrot, tomatoes, and mushrooms for 5 minutes. Sprinkle in Sabatino Tartufi Truffle Zest® and fold in to coat the vegetables.
  4. Pour the egg-spinach mixture over the vegetables in the skillet, and place in the oven for 30 minutes. If using a pie plate, transfer the vegetable mixture and then top with egg mixture.
  5. If using goat cheese, remove the frittata from the oven, after 25 minutes, add the goat cheese crumbles, and place back into the oven for the remaining 5 minutes.
  6. Remove the frittata from the oven and let it rest for 5 minutes. Cut and serve. Top with some basil chiffonade and dust with additional Truffle Zest®.

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