Morel Mushroom Frittata

by Annie Copps
Monday, Nov 21, 2016




Yield: 8 Servings

Ingredients 

  • 3 tablespoons unsalted butter
  • 2 cups chopped morels
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh sage
  • 8 large eggs
  • 1 cup grated Parmesan cheese
  • Kosher or sea salt and freshly ground black pepper

 

Directions

Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and sauté 7 minutes. Stir in chopped chives and sage. Remove from heat.


In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.

Bake 20 minutes. Remove from the oven and turn on your broiler. Return to the oven on the top rack, and brown 3 to 5 minutes. Let it sit 5 minutes before slicing.

 

 

 

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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