Photo: Wild Mushroom Frittata Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 12 crimini mushrooms, sliced
- 1 cup shiitake mushrooms, a couple of handfuls, stems removed, chopped
- 1 cup oyster mushrooms, a couple of handfuls, chopped
- 1/2 tablespoons chopped fresh thyme leaves
- Coarse salt and pepper
- 12 eggs, beaten
- Dash of half-and-half
- 1 lemon, zested
- 2 scallions, sliced
- 2 teaspoons hot sauce (recommended: Tabasco)
- 1/2 cup Parmesan
Directions
Preheat oven to 400 degrees F.
Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
Serve frittata from the hot pan and cut into 6 wedges at the table.
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By dre_325_11842349
Chicago, IL
on February 27, 2010
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I have never used lemon in my eggs.....and I loved it!!!! I will definitely make this again!!
By lauren_burke_36...
Midland, TX
on August 11, 2007
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The frittata looked lovely when it was complete! I think it was just a little heavy on the mushrooms so next time i might substitute some spinach or asparagus. Definitely a keeper though!
By reidtobe_387320
Metuchen, NJ
on June 20, 2007
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This was very good. I could not find all the needed mushrooms so I used more crimini. I went by her book which said to add some lemon zest (not hot sauce I was a little nervous about the zest but it was very nice.
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