Wild Mushroom Frittata
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsps
Thyme Leaves (chopped fresh)1 cup
ParmesanDirections:
1
Preheat oven to 400 degrees F
2
Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat
3
Wrapping a rubber handle in foil will allow the pan to transfer to oven as well
4
To hot pan, add oil and mushrooms
5
Season mushrooms with thyme, salt and pepper
6
Cook 3 to 5 minutes until all of the veggies are tender
7
Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce
8
Pour over the mushrooms
9
Lift and settle eggs in the pan as they brown on the bottom
10
When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy
11
Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes
12
Serve frittata from the hot pan and cut into 6 wedges at the table