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Mushroom Sage Frittata
The key to a light frittata is to remove it from the oven just before the centre sets. The frittata will continue to cook after you remove it from the...
Method
- Preheat oven to 175°C.
- Lightly coat a large ovenproof sauté pan with extra virgin olive oil, and place over medium-high heat. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden. Transfer to a large mixing bowl and let cool.
- Add Swiss cheese, Parmesan, eggs, and cream to the cooled mushroom mixture. Mix thoroughly and season with salt and pepper.
- Bake at 175°C for 20 to 30 minutes or until the centre is just barely set. Frittata will continue to cook after removing from the oven, so resist the urge to overbake.
- Rest in pan for 5 minutes before slicing and serving.
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Mushroom Sage Frittata
The key to a light frittata is to remove it from the oven just before the centre sets. The frittata will continue to cook after you remove it from the…
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 cups mushrooms, thinly sliced
- 2 shallots, minced
- 3 Tablespoons chopped flat leaf parsley
- 6 sage leaves, cut into chiffonade
- ½ cup shredded cheese
- ⅓ cup Parmesan cheese, grated
- 1 dozen eggs, lightly whisked
- ¼ cup heavy cream
- Kosher salt
- Freshly ground black pepper
Method
- Preheat oven to 175°C.
- Lightly coat a large ovenproof sauté pan with extra virgin olive oil, and place over medium-high heat. Sauté mushrooms for 7 to 10 minutes, until caramelized with slightly crispy edges. Add shallots, parsley, and sage. Continue cooking for 3 to 5 minutes or until shallots are limp and golden. Transfer to a large mixing bowl and let cool.
- Add Swiss cheese, Parmesan, eggs, and cream to the cooled mushroom mixture. Mix thoroughly and season with salt and pepper.
- Bake at 175°C for 20 to 30 minutes or until the centre is just barely set. Frittata will continue to cook after removing from the oven, so resist the urge to overbake.
- Rest in pan for 5 minutes before slicing and serving.