Mushroom Frittata with Endive Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
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