Wild Mushroom Frittata with Fresh Mint

Wild Mushroom Frittata with Fresh Mint
Wild Mushroom Frittata with Fresh Mint
(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 appetizer servings
Italian Cheese Dairy Egg Herb Mushroom Appetizer Breakfast Brunch Lunch Parmesan Mint Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6 large eggs
  • 1 garlic clove, minced
  • Carbohydrate 6 g(2%)
  • Cholesterol 188 mg(63%)
  • Fat 11 g(16%)
  • Fiber 3 g(12%)
  • Protein 9 g(17%)
  • Saturated Fat 3 g(14%)
  • Sodium 315 mg(13%)
  • Calories 155

Preparation Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer. Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

Preparation Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer. Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

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