Mushroom Medley Frittata
Source of Recipe
AD
2 tbsp extra-virgin olive oil or porcini oil
2 garlic cloves, minced
1 shallot, minced
12 oz assorted mushrooms, sliced
6 eggs
1 tbsp minced fresh tarragon or dill
Salt to taste
freshly ground pepper to taste
1/2 cup shredded Gruyère cheese
2 tbsp minced fresh flat-leaf parsley or chives
Preparation
Preheat the oven to 350°F. Grease a 10-inch round or square baking dish.
In a large skillet over medium heat, heat the oil and sauté the garlic and shallot until soft, about 2 minutes. Add the mushrooms, increase heat to medium high, and sauté until soft, 1 to 2 minutes. Remove from heat and let cool slightly.
In a medium bowl, beat the eggs just until blended. Mix in the tarragon or dill, salt, pepper, and mushrooms. Pour into the prepared baking dish and sprinkle with the cheese. Bake in the oven for 20 minutes, or until set. Serve warm or at room temperature, garnished with parsley or chives.
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