Pecan Truffle and Mushroom Frittata

posted in Main Entree

From the Kitchen of Lara Lyn Carter


  • 5 eggs
  • 2 tbsp. milk or almond milk
  • 1/4 tsp. coarse sea salt
  • 3/4 cups portabello mushrooms cleaned and chopped
  • 2 tbsp. pecan oil
  • 2 tbsp. pecan truffle oil
  • 1 tbsp. chopped fresh chives (optional)


Preheat oven to 350 degrees. In a medium size cast iron skillet sauté the mushrooms in the truffle oil for about 6 minutes or until tender. Whisk the eggs, milk, and salt together. Pour the olive or pecan oil around the edge of the skillet and let it mix in with the mushrooms. Remove the skillet from the heat. Pour the egg mixture evenly into the skillet. Bake for 20 minutes. Sprinkle with chives if desired.