Mushroom Frittata With Endive Salad
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 large
Egg3 tbsps
Extra-Virgin Olive Oil2 tbsps
Unsalted Butter1 bunch
Scallions (chopped)1 cup
Parsley (chopped fresh)2 tbsps
Tarragon (chopped fresh)3
CamparisDirections:
1
Set a rack in the upper third of the oven; preheat to 450 degrees F
2
Whisk the eggs in a large bowl until foamy
3
Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat
4
Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes
5
Reduce the heat to medium
6
Add the butter, scallions, parsley, tarragon, 1/4 teaspoon salt and a few grinds of pepper
7
Cook until the scallions are wilted, about 3 minutes
8
Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese
9
Transfer the skillet to the oven and bake until set, about 5 minutes
10
Meanwhile, combine the endive and tomatoes in a bowl
11
Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper
12
Toss and serve with the sliced frittata
13
Photograph by Antonis Achilleos