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Mushroom and Fontina Frittata

Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
4 Servings - 30 min -
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Servings:4  | Calories:368 | Total Fat:31g  | Chol:385mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 8g
40 %
Total Carb 5g
2 %
Fiber 2g
8 %
Sugars 1g
Cholesterol 385mg
128 %
Sodium 711mg
30 %
Protein 17g
33 %
40% Extra-virgin olive oil
38% Eggs
14% Cheese
5% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (see Note)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1 / 2 cup)

Directions : View recipe directions on
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