Recipes

Wild Mushroom and Fontina Frittata

Ingredients

10 large eggs, beaten
2 tbs unsalted butter
1/2 lb mixed wild mushrooms ( cremini, shitaki and or button)
1/3 cup fontina cheese, shredded
2 tbs fresh flat leaf parsley, chopped
4 scallions, thinly sliced on a bias, white and green parts
kosher salt and black pepper to taste

Directions:

  • Preheat the oven to 400 degrees.
  • In a large bowl whisk together the eggs and parsley.
  • Season with salt and pepper.
  • Remove the stems from the mushrooms and slice.
  • In an oven safe 10 inch non-stick skillet, melt the butter.
  • Add the mushrooms and saute for about 2 minutes, then add half the scallions and saute for another 2 minutes, stirring frequently.
  • Add the egg mixture to the skillet and over medium heat, stir until large curds begin to form. About 2 minutes.
  • Sprinkle cheese over the top and place the skillet in the oven and baked until eggs are puffed and set.
  • Garnish with the remaining┬áscallions.

Servings

4

Prep

10 min

Cook

10 min

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Skill Level

Easy