This is such an easy and elegant way to serve eggs either for brunch or at dinner with a salad. The recipe here is from Bon Appetit however I’ve adapted it just a touch they called for ricotta which I substituted for creme fraiche. I also added Italian Fontina because I’m a cheese lover! The salt I substituted for the Sous Salt Porcini Mushroom blend


  • 8 large eggs
  • 1/2 cup finely grated Parmesan
  • 3 large fresh basil leaves, torn into pieces
  • 3 large fresh sage leaves, minced
  • 1 tsp. minced fresh rosemary
  • 1/2 tsp. Sous Salt Porcini Mushroom
  • pinch of freshly ground black pepper
  • pinch of the Porcini Mushroom Sous Salt for the mushrooms
  • 1/3 cup creme fraiche (or you could use ricotta or half and half)
  • 2Tbsp. extra-virgin olive oil
  • 1 cup thinly sliced onion (or you could use shallots which I prefer)
  • 6 – 8  thinly sliced mushrooms
  • 1 T parmesan cheese
  • 1 tsp parsley


  • Preheat oven to 400°. Whisk first 8 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes then add the mushrooms to the skillet and saute them until brown. Maybe 2 – 3 more minutes. After they finish cooking sprinkle them with a pinch of Porcini Sous Salt. Reduce heat to low. Stir in egg mixture.
  • Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Sprinkle with some chopped parsley and dust with 1 T of parmesan cheese. Cut into wedges; serve hot or at room temperature.

Original Recipe by David Downie ~ Adapted by SF!

Photograph by Marcus Nilsson