• Total Prep & Cooking Time: Forty-five minutes
  • Yields: Six servings
  • Nutrition Facts: Calories: 469.3 | Protein: 18.7g | Carbs: 5.7g| Fat: 45.4g | Fiber: 1.6g


  • Eight large eggs
  • One-third cup of whipping cream
  • Half cup of Romano cheese (grated)
  • Two tsps. of salt
  • Five tbsps. of olive oil
  • Three-fourth pound of fresh mushrooms (sliced)
  • One onion (sliced)
  • Two tbsps. of basil (minced)
  • Two cloves of garlic (minced)
  • One-eighth tsp. of pepper
  • Eight ounces of mascarpone cheese


  1. Whisk together cream, eggs, one-fourth cup of Romano cheese, and salt in a bowl.
  2. Heat two tbsps. of oil in a pan. Add mushrooms and onion. Sauté for two minutes. Add garlic, basil, along with pepper. Stir for one minute. Remove from heat. Add Romano cheese and mascarpone cheese.
  3. Heat one tbsp. of oil in the same pan. Add half mixture of eggsin the pan. Keep cooking for seven minutes. Repeat with the remaining egg mixture.
  4. Place one egg frittata on a plate. Add the mixture of mushrooms. Spread properly.
  5. Add the other layer of frittata.
  6. Cut in wedges.
  7. Serve immediately.


Please enter your comment!
Please enter your name here