Indulge in the earthy flavors of the forest with this Wild Mushroom Frittata recipe. Perfect for breakfast, brunch, a snack or a quick dinner! This dish combines the rich, umami goodness of wild mushrooms with fluffy eggs and savory herbs. It's a delightful harmony of textures and tastes that will leave your taste buds dancing.
12 large eggs
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped minced chives
3 tablespoons extra virgin olive oil
12 ounces cremini mushrooms, trimmed and sliced thin
8 ounces shiitake mushrooms, stemmed, halved and sliced thin
1 onion, chopped fine
2 garlic cloves, minced
Adjust oven rack 6 inches from broiler element and heat broiler. Beat eggs, water and salt and pepper with fork in bowl until thoroughly combined, do not over beat. Stir in chives.
Heat oil in 10 inch oven safe nonstick skillet over medium-high heat. Add mushrooms, onion and pinch of salt. Cover and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook, stirring occasionally. About 10 minutes, so they become dry and lightly browned. Stir in garlic and cook until fragrant.
Add egg mixture and move skillet so the eggs distribute evenly and begin to cook, without stirring, for about 30 seconds to let he bottom set.
Transfer the skillet to the oven and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes.
Let the frittata rest for 5 minutes. Carefully run spatula around skillet edge to loosen fritatta, then slide onto a platter. Cut and serve in wedges or to your liking. Serve warm or at room temperature.