Wild Mushroom Frittata Recipe
What is a frittata anyway? A frittata is an egg-based dish originating from Italy, but also seen in Spain, much like a crustless quiche or vegetable filled omelet. The Spanish version usually had more potatoes than eggs and can contain pieces of ham or cured meats.
This frittata takes the natural mineral rich goodness of wild mushrooms and binds them with potatoes and eggs, flavors them with fresh rosemary and garlic, and tops them with melted cheese. The result is a deliciously chewy, gooey crustless quiche that has the wild flavors of a forest stroll.
Feel free to add some crumbled prosciutto, bacon or chives to this dish to give it your own spin.
- 3 medium sized potatoes
- 5 eggs
- ¼ cup milk or cream
- 1 cup cheese, cheddar or melting cheese
- 2 Tbsp butter or oil
- 1lb chantrelle, oyster, or other mushrooms, sliced
- 2 cloves garlic
- 1 Tbsp fresh rosemary, chopped
- Salt and pepper to taste
- Crème fraiche for serving
- Place potatoes in microwave for 2 minutes or until just soft. Let cool, halve and slice ¼-inch thick. In a medium bowl mix eggs and milk until well incorporated, mix in cheese and set aside.
- In a medium non-stick sauté pan heat oil over medium-high heat.
- Sauté mushrooms until soft and any liquid released has been reabsorbed.
- Add garlic and toss for 30 seconds.
- Add rosemary and potatoes, cooking until potatoes are just browned, about 3-4 minutes.
- Add eggs and reduce heat to low.
- Let sit until mixture is thick enough to flip.
- Flip and cook other side (use another pan to aid in flipping), another 2-3 minutes. Salt and pepper to taste and cook until just firm.
- Cut into quarters and serve with crème fraiche.
Your flipping skills not quite ready for the big toss? You can also finish the frittata under the broiler. When the bottom is becoming firm place pan under a hot broiler until the top is done. Remove from oven, cover with foil and let sit for a couple of minutes to firm up.