Mushroom and Scallion Frittata
This can make a wonderful breakfast or be served with a salad for lunch or light dinner.
- 4
Ingredients
- 2 Tbsp. olive oil
- 12 scallions, trimmed and cut into 1 1/2-inch pieces
- 1/2 pound fresh button mushrooms, trimmed, cleaned and sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
- 8 large eggs
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350 degrees F. Heat oil in a large ovenproof skillet over medium. Add scallions, mushrooms, and 1/2 tsp. salt. Cover; cook, stirring occasionally, until mushrooms are very soft, about 15 minutes. Uncover; cook, stirring, until liquid has evaporated.
Whisk together eggs and 1/4 tsp. each salt and pepper. Pour into skillet. Cook, using a heatproof flexible spatula to pull eggs from edges to center of pan so runny parts run underneath, until eggs are almost set around the edges but still slightly runny on top, 4 to 5 minutes total.
Sprinkle with cheese and transfer to oven; bake until set in center and browned on top, 8 to 10 minutes. To serve, gently loosen frittata with the spatula and cut into wedges.