Mushroom Frittata II
- 2 tablespoons extra-virgin olive oil
- 1 pound fresh clamshell mushrooms
- 1 garlic clove minced fine
- 6 large eggs
- 1/4 cup freshly-grated Parmesan
- 5 teaspoon minced fresh mint
- 1/2 teaspoon salt
Place your oven rack about 8 inches from the broiler, then preheat the broiler.
Heat the olive oil over medium-high heat in an ovenproof skillet, about 10 inches in diameter. Add the mushrooms to the olive oil and saute until golden brown. This should take only about 4 minutes. Reduce the heat to medium and stir in the garlic. Continue cooking until the mushrooms are tender, about another 6 minutes. Make certain to leave the heat on under the mushrooms for the next step.
Whisk the eggs, the Parmesan, the fresh mint and the salt in a medium bowl. Pour the egg mixture evenly over the mushrooms in the skillet. Continue cooking until the sides and bottom of the frittata are set, but the center is still loose. Run a rubber spatula around the sides of the skillet from time to time, but do not allow the uncooked mixture to run under the cooked eggs. After about three minutes, place the skillet under the broiler and leave it there for about 2 minutes, or until the eggs are set on top and cooked through.
Run the spatula around the sides of the skillet, place a plate on top of the skillet, and invert the frittata onto the plate. Cool to room temperature before eating.
This recipe yields ?? servings.
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