Mushroom Frittata with Endive Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 369 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 468 milligrams
- Sodium
- 336 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 4 grams
- Protein
- 22 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.