Mushroom Frittata with Endive Salad

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 large eggs
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces assorted mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • Kosher salt and freshly ground pepper
  • 3/4 cup grated gruyere cheese (about 3 ounces)
  • 4 heads endive, sliced crosswise
  • 3 Campari or other small vine-ripened tomatoes, chopped
  • Juice of lemon
Directions

Set a rack in the upper third of the oven; preheat to 450 degrees F. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes.

Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes.

Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata.

Photograph by Antonis Achilleos


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