1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms, (such as shiitake, cremini, or oyster), thinly sliced
Kosher salt and freshly ground pepper
4 scallions, white and green thinly sliced
1 cup chopped flat-leaf parsley, plus 1 tablespoon
1 tablespoon chopped fresh tarragon leaves
12 large eggs, beaten
1/2 cup mushroom broth (see cook's note)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2/3 cup crumbled gorgonzola (about 2 ounces)
Position a rack 6 inches below a broiler's heating element, and preheat.
Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon.
Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.
There are prepared mushroom broths on the market. If you can't find one, make your own with a bit of dried mushrooms. Simply heat a couple cups water with a healthy pinch of dried mushrooms, like porcini, or shiitake, or a mixture. Steep until flavorful. Strain and reserve the liquid. Use the hydrated mushrooms as desired.
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