Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com (originally posted May 23, 2014)

That tonight’s meal turned out well was no small miracle. Between trying to prepare for a trip to the Cape, a toddler demanding attention, and a surprise blow out from Babycakes, cooking a new recipe was a challenge. Luckily, this was a fairly straightforward and easy recipe to follow and interruptions occurred at less critical times than they otherwise could have.

 

One of the best things about a frittata is that there’s an almost endless list of things you can throw into it, but the wild mushrooms, combined with the eggs and cheese in this recipe are especially yummy. To add more texture, flavor, and substance, the recipe also calls for green onions, peas, potatoes, and fresh thyme. This was a total hit with everyone in our family and a definite repeater.

Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com

Serves: 2 (I think it actually makes enough for 3-4)

Ingredients:

• 6 large eggs (I added one extra to make 7)
• 2 tbsp milk or water (I used whole milk)
• Salt and freshly ground black pepper (we also seasoned the final product with Trade Joe’s Chili and Garlic Smoked Sea Salt- it added a nice flavor)
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tbsp unsalted butter
• 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
• 4 green onions, white and tender green parts, thinly sliced (I added an extra to make 5)
• 10 oz/280 g mixed wild mushrooms, such as cremini, shiitake, and oyster, brushed clean and sliced (we used just shiitake, because that was what was available at the store, and I didn’t want to go on a mushroom hunt)
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• 1/2 cup/70 g frozen peas, thawed
• 1/2 cup/55 g shredded Cheddar cheese (I added extra, because of course)

Directions:

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
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.
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.
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.