Name: Mushroom Frittata with Endive Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

Mushroom Frittata with Endive Salad

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