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Active Time
25 minutes
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Total Time
30 minutes
The beauty of a frittata is that it can be filled with just about anything, but the wild mushrooms in this one are especially delicious when combined with fluffy eggs and Cheddar cheese. To fill up the middle, I added green onions, peas, potatoes, and fresh thyme. It's actually easier to make this frittata than to go out to eat. Such a beautiful thing.
Ingredients
Serves 2
Step 1
1. Preheat the broiler with the rack in the second position from the top.
Step 2
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
Step 3
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
Step 4
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
Step 5
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
It's that easy:This makes an über-savory dinner for two... especially if you use wild mushrooms, which are more flavorful. No need to break the bank on chanterelles here; just use whatever looks good at the grocery. I avoid the mushrooms packaged in plastic, as they have a tendency to become slimy. Buy them from the open bins where you can pick and choose the best ones.
Extra hungry?How about a mug of that old standby Campbell's Tomato Soup? Umm, umm good.
In the glass:蘑菇将Bea的朴实的本质ujolais a nice partner to this dish. The easiest-to-find Beaujolais seems to come from Duboeuf and Jadot. Lucky for us, they are tasty bottles for the price.
How would you rate Wild Mushroom Frittata with Cheddar, Green Onions, and Peas?
Leave a Review
Reviews (8)
Back to TopThis was great and super easy. We would make it again. One add on to consider - Zatar?
laureninoz
Cleveland, OH
1/21/2019
I have been "looking" at epicurious recipes for a couple of months now and decided today to bite the bullet, as I had all the ingredients in this recipe and was hungry. Since it was to be just for me, I cut back on the eggs but have eaten 3/4 of it already -- it is just delicious. I, too, found it a bit salty, but next time I will just skip one of your s&p add-ins. If this is an example of your recipes, I am looking for another simple and yummy one for tomorrow!
ipicaress
North Carolina (go Tar Heels!)
3/26/2017
This was a great recipe; however, I wish there were some way you could have a method where the recipes you have can be cut down, meaning we are only two in the family, it would be great if you posed recipes for less than 6 or more people. My suggestion.
janettelda35
Southfield, Ma
2/28/2017
Easy and tasty for a quick meal. I used 1/4 teaspoon dried thyme and did not bother with the oven. I tried turning it into an omelet but it became scrambled eggs instead.
rubrodisca
Madison, WI
4/16/2015
This recipe serves more than 2, for 2 it calculated at 999 cal per servings. Found this recipe too salty when adding salt at all the points suggested. This recipe was okay, but not great. Will not likely make this frigate again.
sandyhd
Grand Junction, CO
2/9/2015
This was delicious. I added two egg yolks and used 1/2 and 1/2 instead of milk. Fansatic!
SonjaF99
San Diego
12/17/2014
I was not prepared for how delicious this mixture is. I was nervous about the peas making it too sweet but they were great. I think that the veggie mixture cooked down enough would be a great side dish on its own. The frittata is delicious the only thing is probably with my oven only but the 2nd from the top rack is way too close to the heating element and cooked it so quickly that it didn't get a chance to rise enough. So I will put it in the middle of the oven next time. Great flavor and I only used criminis. Just make sure to cook the mushrooms enough before adding the eggs, mine took longer.
NancyFMcCune
San Diego, CA
5/16/2014
Tasty, healthy and satisfying. The mushrooms are great with the other ingredients. We used king trumpets. I normally wouldn't spend $8 on mushrooms, but all the other ingredients were so cheap that it was still a reasonably priced dinner. It's lighter than other frittatas, but you get a well rounded order of veggies, carbs and protein. Served it to two big eaters with a side salad and there was enough for dinner and leftovers.
brianschuck
Oakland, CA
1/31/2014
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