Skillet-Baked Mushroom Herb Omelet

We were sent this frittata-like recipe (and amended ever so slightly) by AllSpice customer Rachel Pharlin.


8 large organic eggs
3/4 lb fresh mushrooms, cleaned and sliced
1/3 Cup nonfat milk
4 green onions, sliced
5 Tbsp chopped Allspice herbs (see Note)*
2 Tbsp grated Asiago cheese
2 Tbsp Extra Virgin Olive Oil
1 Tbsp unsalted butter
3/4 tsp salt
1/4 tsp pepper


1. Preheat oven to 300°F.

2. In a large ovenproof skillet, heat the butter and oil.
Add the mushrooms and green onions and cook
over medium-high heat until the mushrooms are
browned. Add the salt and pepper and mix.

3. Beat the eggs with 3 Tbsp of the herbs and
the milk. Pour over the sauteed mushrooms, sprinkle with
the cheese and place skillet in the oven.

4. Bake fritatta for 20 minutes, or until the eggs are “set.”
Remove skillet from the oven and allow to sit for 5 minutes. Sprinkle fritatta with
remaining herbs and serve immediately.

For the herb mix that goes in omelette, you can choose any combination of your favorite Allspice herbs including:

Yields: 3-4 Servings