A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.
Preparation Time: 35 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings
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
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.
(Courtesy: Yankee Magazine)
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.
Comment on This Article
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Food & Wine email from WGBH
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor