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Frittata with Mushrooms and Scallions

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 4-5

Adding water (instead of milk or cream) to the whisked eggs for this dish is a great way to make it more light and fluffy. The mushrooms are meaty and hearty without being heavy. Use mixed mushrooms or the same amount of other cooked vegetables for this. You want to add them already cooked woo they don’t leak excess water and ruin the texture of this dish.

Ingredients

2 tablespoons extra-virgin olive oil

1 large clove garlic, minced

Kosher salt

Freshly ground black pepper

½ pound (8 ounces) white button mushrooms, ends trimmed, cut into ½ inch slices

6 large eggs

½ cup Parmesan cheese, grated

Makes: 4-5 servings

Instructions

  1. Cook the mushrooms: Heat a medium (6-inch) nonstick skillet over medium heat. Add 1 tablespoon of the olive oil and the garlic and lower the heat. Season with salt and pepper and cook until translucent and add the mushrooms. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 6-8 minutes.
  2. Preheat the oven to 375 F.
  3. Start the eggs: In a bowl, whisk together the eggs, 2 tablespoons cool water and salt. Whisk only enough to integrate the eggs. You don’t want to whip too much air into them or make them frothy. Heat the remaining olive oil in the pan. Lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15-30 seconds. Sprinkle with the Parmesan and goat cheese
  4. Bake: Sprinkle the eggs with the mushrooms. Place the skillet in the center of the oven and allow the eggs to cook, undisturbed, 12-15 minutes. They should be cooked through but still slightly soft in the center. If liquidy in the middle, cook a few minutes more.

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