Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mushroom Frittata with Endive Salad
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Frittata

Recipe courtesy of Ree Drummond

Sauteed Spinach and Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Veggie Burgers with Mushrooms

Recipe courtesy of Food Network Kitchen

Squid Pasta with Seasonal Mushrooms and Vegetables

Recipe courtesy of Nobu

Easy Mushroom Vegetable Paella

Recipe courtesy of Curtis Aikens

Mushroom and Spring Vegetable Risotto

Recipe courtesy of Food Network Kitchen

Veggie Burger with Gruyere and Mushrooms

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories