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A Fritatta is really nothing more than an Italian version of a omelet that is finished in an oven. For that reason its imperative you use a non-stick pan with oven safe handles. Guarantees you get a clean release and easy clean up. Might I suggest the calphalon contemporary non-stick, that is 8" of hard anodized aluminum perfection and is dishwasher safe AND an has an oven proof handle? I ABSOLUTELY couldn't survive in the kitchen with this handy little pan.
I used dried morel mushrooms in this recipe. Do save the liquid used to reconstitute the mushrooms for another use such as a gravy or soup stock as it has a ton of flavor. Reconstituting is stupid easy, simply cover them with boiling water and let them soak for 20 minutes. Strain reserving the broth and voila mushrooms ready for a recipe.
Wild Mushroom Frittata
- 6 eggs
- 1 c dried morel mushrooms
- boiling water
- 1 shallot - minced
- 1 clove garlic minced
- 2 T butter
- 2 t herbs de Provence
- 1/4 c shredded asiago cheese
- 1/4 t salt
Put mushrooms in a large heat proof bowl. Pour in just enough boiling water to cover. Cover with plastic wrap (cling film to my pals in the UK) and let it steep 20 minutes. When done pour through a strainer and set onto a paper towel. Slice the reconstituted mushrooms into 1/4" thick pieces.
Preheat oven to 350F
In an 8" non-stick skillet add 1 T butter, salt, shallot and mushroom. Cook 3-4 minutes over medium heat until the shallots are translucent. Add garlic and cook 1 minute longer.
Whisk together eggs and herbs de Provence. Add remaining tablespoon of butter to the skillet and swirl to melt and evenly cover pan. Pour eggs over the mushroom mixture. Over medium-low heat slowly stir and left egg at edges so liquids move under the forming frittata. Cook 3-5 minutes like this until mixture is mostly set but still wet on top. Sprinkle with cheese and put in preheated oven and bake for 10 minutes. Serve hot.
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